The weather is warming up and it is time to think about cool salads that can go with your favorite BBQed item.  There is a bit of oven time for some of the veggies but the veggies can be prepared the day before giving them more time to marinate in the balsamic vinegar.  Pair this with a nice sweet potato and you have a meal.

  • 2  15-ounce cans of black beans, drained and rinsed
  • 1 16-ounce package of frozen corn
  • 2 Vidalia onions, thinly sliced and slices in half
  • 3 medium tomatoes, diced (2 cups)
  • 1 bunch cilantro, chopped
  • 6 tablespoons balsamic vinegar
  • romaine lettuce or arugula
  1. Place black beans in a large bowl.
  2. Spread corn and sliced onions on separate baking sheets.  Broil each vegetable under the broiler until just turning brown.
  3. Add corn and onions to beans.
  4. Add tomatoes and cilantro to the bowl.
  5. Add balsamic vinegar and mix well.
  6. Serve mixture on a bed of greens.


From Prevent and Reverse Heart Disease by Caldwell B Esselstyn, Jr. M.D.