Serves: 4
Total Calories: 340

4 cups fresh corn kernals
2 cups cooked black beans
2 medium tomatoes diced
3/4 cup chopped scallion including green tops
1 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon white pepper or pinch cayenne
Favorite Flax Oil Dressing to taste
1 avocado

1. Place the corn on a steamer basket that is set in a pot over an inch or so of water. Bring the water to a boil, cover the pot, and steam for 2 to 3 minutes. Transfer the corn to a large bowl and let cool.
2. Add the beans, tomatoes, scallions, basil, cumin, pepper, and dressing to the cooled corn and mix well. Garnish with avocado slices and serve.

For a Change . . .
* If the corn you are using is fresh and sweet, don’t bother steaming it. It will be delicious raw.

Nutritional Facts:

Serves: 4
Total Calories: 340
Calories from Fat: 33

More Recipes from the Vicki's Vegan Kitchen Cookbook:
When Making Green Salads...
Salad Dressings
Lemon Shoyu Dressing
Tahini Umeboshi Dressing
Favorite Flax Oil Dressing
Avocado Yogurt Dressing
Roasted Garlic and Bell Pepper Dressing
Sesame Oil Dressing
Pine Nut Dressing
Hazelnut Vinaigrette
Roasted Garlic Vinaigrette
Mango Dressing
Creamy Hemp Seed Dressing
Savory Lemon Dressing
Miso-Mustard Dressing
Sun Dried Tomato Dressing
Creating a Complete Meal Salad
Lemony New Potatoes with Chives
Maritime Salad
Tuscan Spelt Salad
Black Bean, Corn, and Tomato Salad
Arame Rice Salad
Tabouli
Green Bean Salad
Jody's Marinated Carciofi
Carrot Almond Salad
Tempeh Salad
Cucumber Yogurt Salad
Florida Salad
Red Gem Salad
Cucumber Wakame Salad
Fennel Waldorf Salad
Pearl Buck Radishes
Tomato Avocado Salad
Arame Orange Watercress Salad
Lambie's Raw Kale Salad
Sprouting A Garden in Your Kitchen