If you follow me on Instagram (which you really should..), I recently posted a picture of the makings of one of my favorite salads. The warmer temps have me thinking about picnics and fresh flavors, so this salad is a welcome addition to my work lunch repertoire and, despite the fact that it’s Friday the 13th, it’s your lucky day because I’m sharing my recipe with you below!

Ingredients:

-1 can whole kernel corn

-1 can black beans

-fresh cilantro (1-2 tablespoons as necessary)

-1 tbps olive oil

-fresh ground pepper (to taste)

-sea salt (to taste)

-1/2 sweet onion

-1 medium sized mixing bowl

How to:

-Open and drain can of corn to get rid of excess liquid. Empty the remaining corn into your mixing bowl

-Open and drain black beans leaving only the beans. Empty them into the mixing bowl

-Dice 1/2 onion and add to mixing bowl

-Add fresh ground pepper and sea salt to mixing bowl as necessary. I usually use about 1 tsp fresh ground pepper (or more) and 1/2 tsp sea salt

-Mix all of your ingredients together

-Add 1 tbsp of olive oil to mixture and blend in with other ingredients

-Chop cilantro leaves (discard the hard stems) and add to mixture

Once you have evenly mixed all of your ingredients, you’re done! I eat this salad by itself, or you can add chunks of chicken or use it as a supplement over a bed of lettuce. No matter how you eat it, it’s delicious, fresh and a healthy addition to any meal.

Don’t forget to let me know what you think of your salad in the comments!