Corn and apple is a classic combination that pairs well in a simple summer-to-fall salad. Black beans give the dish heartiness and a contrast in texture compared to the crisp apple and corn while a bit of parsley adds freshness. The whole thing is finished off with a simple vinaigrette.
What You Need:
1 red apple, chopped (McIntosh or Empire work well here)
1 cup of corn kernels (boiled, grilled or canned are all fine here)
1 cup of black beans
2 tbsp or parsley, minced
2 tsp white balsamic vinegar
2 tsp lemon or lime juice
2-3 tbsp of olive oil
Salt and pepper to taste
What to Do:
Combine the apple, corn and black beans in a large bowl. In a separate bowl, whisk together the rest of the ingredients. Adjust seasoning to taste. Pour the vinaigrette over the rest of the ingredients, toss well and serve.
Currently based out of Boston, Jesal is a blogger, freelance writer, yoga enthusiast and lifelong vegetarian who spent four years eating her way through New York City and various other cities around the globe. After answering hundreds of emails and phone calls answering the question, "Where's a cool place I can take my vegetarian friend out to eat" she started Veggiewala to efficiently share her knowledge of the vegetarian food scene with curious carnivores, flexitarians and other vegetarians.