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Black Bean & Roasted Corn Salad


Cooking for me is therapeutic. I love to spend time alone in the kitchen whipping up something to eat or even better to serve. I LOVE cooking for other people!

If you enjoy cooking it is a great way to ditch stress, tap into your creative nature and connect with an energy that’s super healing. Time in the kitchen can easily be an act of selfcare.

Here is a fun recipe to try this summer if you’re looking to #DitchStress and sharpen your culinary skills.

Ingredients:

1 Can Black Bean

2 Sweet Corn on the Cob

1 Bulb Fresh Fennel (Small Bulb or ½ LargeBulb)

½ English Cucumber

1 Cup Chopped Cilantro

2 Limes*

2 Tbsp Avocado Oil

1 Fresh (Mild) Jalapeno Minced

1 Tbsp Corriander

½ Tbsp Cumin

To taste Salt

Directions:

  1. Grill the Corn on the Cob, Lightly charring the corn

  2. Let Corn cool, Cut corn off the cob

  3. Julian the Fennel Bulb

  4. Finely chop the Cucumber

  5. Add all Ingredients to a bowl, Black Beans, Corn, Fennel, Cilantro, Pepper (Aleppo or Jalapeno), Lime, Oil, Salt to taste

  6. Mix ingredients & Chill until you serve.

*Depending on how juicy the lime is you may use more or less depending on your flavor preference. I like a lot of lime and cilantro in this salad. Add according to your taste.

Ditch Stress With This Easy To Use Practice

Sabrina Jo Atto is a seeker. She is a teacher of yoga, a business owner, a writer, and her passion in life is to help others heal.

Sabrina holds a Bachelor of Arts in Psychology from Oakland University in Rochester Hills, Michigan and completed her initial 200 hour yoga teacher training with Karma Yoga in Bloomfield Hills, Michigan. She went on to complete a 200 hour Anusara Yoga training with Skeetor Tichnor in Maui, Hawaii.

In 2013, Sabrina established Freebird LLC, a wellness coaching practice where she works with clients seeking a holistic or integrative approach toward healing anxiety and living a joyful life.


 
 
 

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