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Black Bean & Corn Salad
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Ingredients (use vegan versions):
- 2 handfuls of black beans, cleaned, soaked and cooked for 8 hours
- 1 bag frozen corn
- 1 medium onion
- 1 red bell pepper
- 5 cloves garlic
- 1/4 cup fresh cilantro
- 1/4 tablespoon salt
- juice of one lemon, one lime, one orange
Directions:
Roast pepper and garlic in a 350 oven for about 30 minutes, place
pepper in paper bag for 20 mintes to steam. Peel pepper and
squeeze meat out of garlic cloves. Mix *drained* beans, cooked
corn, chopped onion, cut up pepper (I use scissors to cut my
pepper and my cilantro), chopped roasted garlic, cut up cilantro.
Add salt to taste and the juices. Let sit overnight.
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