Author Notes
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
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Ingredients
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4
cans black beans, drained and rinsed
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2
red bell peppers, finely chopped
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1
red onion, finely chopped
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6
ears of corn cut off cob, (or 1 bag frozen corn, defrosted)
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1 pound
cherry or grape tomatoes, halved
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1
large jalapeño, seeds and veins removed, minced
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2
limes, juiced
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1
lemon, juices
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1 tablespoon
high quality chili powder
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coarse salt to taste
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Bunch
cilantro, chopped finely
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3
heads romaine, washed and chopped
Directions
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Mix all ingredients except romaine.
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Season well. Let marinate over night.
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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.
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