I made this Corn, Egg and Bean Salad for lunch last week and it was simple, filling, and very tasty!
This salad makes a great accompaniment to grilled chicken or pork, but it’s also substantial enough to stand alone. Either way, be sure to have a loaf of crusty bread alongside. Buen provecho!
4 cups roasted or grilled corn kernels (4 ears)
4 cooked eggs, sliced
1 small red onion, thinly sliced
1 pin of grape tomatoes
4 oz arugula
3 cups mixed beans (white, red and garbanzo beans)
Juice of 2 limes
Juice of 1 lemon
3 tablespoons white vinegar
3 tablespoons olive oil
1/4 teaspoon ground cumin
1/4 teaspoon sugar
Salt and pepper
Combine all the salad ingredients in a bowl. Add the dressing, then toss and serve.