Photo Credit: mariemilyphotos/ adobe stock
Here’s a vegan salad that’s pretty to the eye, perky on the palate and pleasing to the heart. Recipe and photo credit: Jackie Newgent, RDN
INGREDIENTS
SERVES 8
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4 cups canned black beans
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2 cups cherry tomatoes
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1 cup Organic Frozen Corn
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3 stalk scallion(s)
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1 Jalapeno Pepper
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1 yields Lime Juice Raw
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2 tsp Lime Zest
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2 cups fresh cilantro
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1/4 tsp ground cumin
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1/4 tsp sea salt
DIRECTIONS
1
Add all ingredients to a large bowl and stir, using desired amount of the jalapeño seeds. (Hint: If serving at a cookout, use kernels from 2 ears grilled corn instead of using frozen corn.)
2
Taste and adjust seasoning. (If making in advance, stir in additional fresh lime juice just before serving.)