
Black Bean Rainbow SaladRecipe by Chef Heidi Fink Prep time 30 mins Ready in 30 mins Yield Serves 6 to 8 Delicious, colourful, high-fiber, this salad comes together quickly and can be eaten for lunch or dinner. Ingredients Salad 2 cans (540 ml each) black beans, drained and rinsed 2 cans (340 ml each) corn niblets, drained and rinsed 2 red bell peppers, cored and diced fine 1 bunch green onions, both white and green parts sliced thinly 1 bunch cilantro, leaves and soft stems roughly chopped Dressing 90 ml (6 Tb) freshly squeezed lime juice (2 limes) Zest of one lime 2 cloves garlic, peeled 6 g (1 tsp) salt 15 to 30 ml (1 to 2 Tb) canned chipotle in adobo sauce 120 ml (1/2 cup) vegetable oil of your choice Directions Salad: place all prepared salad ingredients in a large bowl and mix well. Dressing: Place all dressing ingredients in a blender or jar. Use blender (or a stick blender, if using a jar) to blend ingredients to a smooth, pureed, emulsified dressing. Pour all of the dressing into the bowl with the salad. Toss well to combine. This salad tastes best if you allow about 15 minutes for everything to marinate together, stirring a few times. This salad lasts for several days in the fridge – perfect for meal prep!

Black Bean Rainbow SaladRecipe by Chef Heidi Fink

Delicious, colourful, high-fiber, this salad comes together quickly and can be eaten for lunch or dinner.

Salad: place all prepared salad ingredients in a large bowl and mix well.
Dressing: Place all dressing ingredients in a blender or jar. Use blender (or a stick blender, if using a jar) to blend ingredients to a smooth, pureed, emulsified dressing.
Pour all of the dressing into the bowl with the salad. Toss well to combine.
This salad tastes best if you allow about 15 minutes for everything to marinate together, stirring a few times.
This salad lasts for several days in the fridge – perfect for meal prep!