A colorful,easy and nutritious salad that goes with many things.Seafood,Soups...!!!! Endless Possibilities.
1-15-ounce can black beans, drained and rinsed
1 cup frozen sweet corn kernels, thawed
3 medium tomatoes, seeded and chopped
1–2 roasted bell peppers, seeded and chopped
½ medium red onion, chopped
1/2 Zucchini finely chopped
1/4 cup fresh cilantro leaves, chopped
1/4 Jalapeno, chopped fine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lime juice
1 tablespoon Balsamic Vinegar
cilantro leaves for decoration
1.Combine the rinsed beans,corn,onion,tomatoes, bell pepper,Zucchini,cilantro,Jalapeno,salt,black pepper in a mixing bowl.
2.Pour the lemon juice and Balsamic vinegar over the salad and mix well.
3.Let the salad sit at room temperature for a hour to develop flavors.
4.If needed ,adjust the seasonings and serve garnished with cilantro.
Serving Suggestions:-Pan Seared Salmon,Oven Baked Tilapia.
This goes to Rachel for her event My Legume Love Affair and to Susan who is the Creator of the MLLA event.