Black Bean, Roasted Pepper & Corn Salad
Black Bean, Roasted Pepper and Corn Salad recipe.
Yield
8 servingsPrep
20 minCook
30 minReady
6 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet red bell peppers
|
*
|
| 5 | cloves |
garlic
|
|
| 2 | handfuls |
black beans
cleaned, soaked, cooked for 8 hours |
*
|
| 1 | bag |
corn
frozen |
*
|
| 1 | medium |
onions
|
|
| ¼ | cup |
cilantro
fresh |
|
| ¼ | teaspoon |
salt
|
|
|
juice
from one lemon, one lime, one orange |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet red bell peppers
|
*
|
| 5 | cloves |
garlic
|
|
| 2 | handfuls |
black beans
cleaned, soaked, cooked for 8 hours |
*
|
| 1 | bag |
corn
frozen |
*
|
| 1 | medium |
onions
|
|
| 59 | ml |
cilantro
fresh |
|
| 1.3 | ml |
salt
|
|
| 1 | x |
juice
from one lemon, one lime, one orange |
* |
Directions
Roast pepper and garlic in a 350-degree oven for about 30 minutes.
Place pepper in paper bag for 20 minutes 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.
