Here is my last version of my corn and bean salad base recipe which I have been experimenting with this month. This recipe was delicious and is my favourites discovery! It was also one of the easiest to make.

The flavour highlights of this salad are the love chemistry of Corn LOVING Carrots, Celery and Pumpkin Seeds. And youpiee!.... these ingredients tend to also be more affordable. To learn Secret #4 for Delicious of Everyday Healthy note this flavour pairing :-)

Often people think that a salad will taste best if they use as many ingredients as possible. With food preparation, as with life.... so I am learning ;-), less is more. A tasty dish is one that features 2 or 3 synergy of flavours will delight your taste buds and have you feel satiated. And thank goodness! This means that preparing delicious food can be easy and simple. Also by making your base with few ingredients you have the opportunity to add 2 or 3 new ingredients each time so you can experience variety in flavour in your food.  So if you decide to experiment with a corn and bean salad base at home, I highly recommend not adding all the corn LOVING veg at once. Instead pick 2 or 3 each day - and savour the deliciousness of the simplicity of flavours.

Basic Corn and Bean Salad Base

Ingredients

2 cups black beans
1 cup red kidney beans
1/2 cup onion
1 1/2 cups corn
1 bell pepper, chopped

Corn Bean Salad con Carrots and Pumpkin Seeds
Corn LOVES...Carrots, Celery and Pumpkin Seeds

1 cup corn and bean salad base
1 celery chopped on an angle
1/4 cup carrot shredded and chopped
2 tbsp - 1/4 cup pumpkin seeds (preferably soaked and re-hydrated)
2 large basil leaves, julienned (you could also use cilantro)
1/4 avocado, cubed

Optional: 2 tbsp plain quinoa or another whole grain if you have on hand.
Note: Next time I would add a bit more corn to bring out this flavour.

Optional: Serve in a lettuce leaf. If you are packing it to go, be sure to bring the lettuce and avocado in separate container or bag to avoid your food from going mushy.

Note the Basic Cumin Vinaigrette (that I posted a few days ago) that you have leftover in your fridge makes a comeback. This time with a bit of makeover of course :-)

Basic Cumin Vinaigrette
(Psst....if you let the vinaigrette sit in your fridge for a few days, then the flavours will marinate and make your everyday salad extra tasty!)

2 tbsp olive oil
1 tbsp apple cider vinegar
1/4 tsp cumin
1 garlic clove, minced
sea salt to taste

Method

(1) Add all salad ingredients together in a bowl or container. Add a 2 - 3 tbsp of basic cumin vinaigrette.
(2) Optional to serve with some avocado in a lettuce leaf. I always like to add a bit of sea salt and freshly ground black pepper.

Bon Appetit!