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 Prep Time (minutes) 15 Cook Time (minutes) 0 Ready In (minutes) 15

Ingredients Amount 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.