Greens & Beans Salad for Two

Summer is the season for salads. This meatless salad still packs a good punch of protein and fibre in each serving making it the perfect summer lunch. This is also a great way to use up leftover cooked corn on the cob. Remember to choose local produce whenever possible!



  • 1 tbsp. fresh cilantro, minced
  • ½ tbsp. fresh parsley, chopped
  • ½ tbsp. fresh lime juice
  • 1 tbsp. extra virgin olive oil
  • Salt and pepper to taste
  • ½ can black beans (no salt), rinsed and drained
  • ½ cup tomato, chopped
  • 1 ear cooked corn on the cob (kernels removed from ear)
  • 1 tbsp. red onion, diced
  • ½ tbsp. fresh jalapeño pepper, seeded and chopped
  • 2-3 cups salad greens


Whisk together cilantro, parsley, lime juice, extra virgin olive oil, salt and pepper in a bowl. Add beans, tomato, corn, onion and jalapeño; toss well. Cover and chill at least 2 hours, preferably overnight. Serve over salad greens.

Nutrition Information

  • Serving size: ½ recipe
  • Calories: 256
  • Fiber: 12g
  • Protein: 12g

About the Author

Renew Life Team

Renew Life Team

Our team of Digestive Care experts is committed to empowering Canadians to achieve optimal health every day. Since 2002, the Renew Life Team has been dedicated to educating the public about digestive health, cleansing, nutrition, and well-being. As leaders in the natural health field, we go the extra mile to ensure we are delivering valuable resources and helpful information to inspire better health and well-being for your entire family.