Thanksgiving at our house is an interesting day. If our girls are home its all about the Turkey. If the girls can not come home because of school its all about the side dishes and NO turkey. This year they are coming home but I am so not into the turkey. I am not a vegetarian but I would say I lean more to that side of the fence then the meat eater side. I am going to make a wonderful big turkey for the girls but I am going to load the table with my favorite vegetarian side dishes. I am going to share some of these recipes with you over the next few weeks. I would love to hear from you if you have a favorite one to share. I love this black bean salad year round but it sure looks lovely on the holiday table. The colors of all the ingredients make the bowl just pop.

Black Bean Salad

Total Time: 2 hrs. 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 8 servings, about ½ cup each

2 cans (15-oz. each) black beans, rinsed, drained. Please try and get a BPA Free Can.
1 bag of frozen corn. I love the roasted frozen corn from Trader Joe’s
1 medium red pepper, chopped
¼ cup finely chopped fresh cilantro
¼ cup fresh lime juice

1. Combine beans, corn, bell pepper, and cilantro in a large bowl; mix well.
2. Drizzle bean mixture with lime juice; toss gently to blend.
3. Chill, covered, in refrigerator for 1 to 2 hours before serving.

If you are doing a 21 day fix thanksgiving the container counts are: 1/2 Green and 1 Yellow

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