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Recipes - Black Bean Salad

Recipe Name

Black Bean Salad

Submitted by

Guest

Recipe Description

Refreshing salad for lunch that is lite, low in fact and still has protein.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	0	Ready In (minutes)	15

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Ingredients
Amt.	Measure	Ingredient



1	can (15 oz)	black beans, canned, rinsed
1	large	zucchini, chopped
1	ear, medium (6-3/4" to 7-1/2" long) yields	corn kernels, fresh
2	medium whole (2-3/5" dia)	Tomatoes chopped
1	pepper	Jalapeno peppers, chopped finely
2	tablespoons	cilantro, fresh, chopped
2	tablespoons	lemon juice, fresh
1	dash	salt, to taste
1	dash	pepper, to taste
1	tablespoon	olive oil, extra virgin

Steps

Sequence	Step

1	Start with canned black beans, I prefer GOYA organic, rinse lightly and drain in strainer.
2	Zucchini chopped to desired size.
3	Corn, leave raw, I prefer white corn. Separate kernels from the cob - can substitute with a 4-6oz of organic frozen or canned corn.
4	Tomatoes should be firm but juicy, and chopped to desired size.
6	Cilantro (optional) chopped fine, add to taste
7	Lemon juice is what combines this all together and gives it a refreshing taste.
8	Salt and Pepper to taste. Note - that due to the jalapeno pepper in this dish it will get spicier as it sits longer.
9	Last is to add some olive oil, about 1-2 tablespoons to keep all the flavors together.

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