Recipe by Jennifer Coatanroch Serves: 6-8
Ingredients: 2 cans black beans, drained and rinsed 1 ½ cups fresh corn (about 5 ears), or 1 bag of frozen corn, defrosted 1 bell pepper ½ cup chopped seedless cucumber ½ small red onion or 1 large shallot, diced 1 cup cherry tomatoes, cut in half ¼ cup fresh cilantro, chopped ¼ cup fresh basil, chopped Optional add-ins: thinly sliced radish, ½ zucchini, chopped, olives Vinaigrette: 1 lime, juiced 1/3 cup sherry or red wine vinegar 1/3 cup extra virgin olive oil 1 teaspoon smoked paprika Salt and pepper to taste Directions:
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