Black bean, corn and arugula salad

Summer is coming and fresh vegetables will be plentiful. Try this delicious salad as a side dish or even a main. It’s light and satisfying.

Use the ingredients list as a guide. If you don’t have peppers, use what is on hand. If you don’t like cilantro, it’s fine not to use it at all; many people don’t like it. Use any lettuce, even finely sliced cabbage. See the tip below for how to make your red onion a little more mellow. Enjoy!

Black Bean, Corn and Arugula Salad

SALAD INGREDIENTS
1/4 medium red onion, diced or sliced
1/2 cup pepidas (pumpkin seeds), toasted
2-3 cups arugula, washed
1 15 ounce can black beans, drained and rinsed
1 cup corn, fresh or frozen (and thawed)
1/2 – 1 ripe avocado, sliced
1/2 red bell pepper, diced
1/2 yellow pepper, diced
1 tomato, quartered
1-2 tablespoons cilantro, chopped
1/2 cup crumbled feta, cojita or 1/4 cup parmesan cheese

DRESSING
2 teaspoons apple cider vinegar
1-2 tablespoons safflower or sunflower oil
1/2 teaspoon kosher salt
Fresh ground pepper
Juice from 1/2 lime
Optional: 1 teaspoon honey or agave nectar*

Soak onion in ice water in a small bowl for 5 minutes. Drain.

Toast pumpkin seeds in a small saute pan without any oil. Cool.

Add salad ingredients in a large bowl and toss. Pour dressing ingredients into bowl and toss. Serve immediately.

*My kids aren’t big fans of arugula…yet. For them, I would make this salad with spinach or romaine, put in their favorite veggies and add the little bit of sweet (honey or agave) to round out the acid from the vinegar and the lime. I have found that most kids like a little this in their salad which is ok by me!