This is a popular summer dish for Lunch Bunch, a lunch co-op with a dozen participants. You cook about twice a month and, voila, a healthy, free lunch every day. —JenniferF
cans black beans, drained and rinsed
red bell peppers, finely chopped
red onion, finely chopped
ears of corn cut off cob, (or 1 bag frozen corn, defrosted)
cherry or grape tomatoes, halved
large jalapeño, seeds and veins removed, minced
high quality chili powder
coarse salt to taste
cilantro, chopped finely
heads romaine, washed and chopped
In This Recipe
Mix all ingredients except romaine.
Season well. Let marinate over night.
Serve over bed of romaine. Serve "salad bar" style with a wide variety of delightful toppings: sour cream, feta, grated sharp cheddar, buttermilk dressing, pepitas, tortilla strips or chips, salsa, etc.