Ingredients
- 4-6 Ears of corn, cut from cob (raw, grilled, or cooked)
- 20 Cherry Tomatoes, whole, cut in half or quartered (depending on size)
- 1 cup black beans
- 1 jalapeño pepper with seeds removed, sliced
- 8 Large Basil leaves cut into strips
- Fresh oregano or marjoram leaves
- 1 Tablespoon Red wine vinegar
- 2 Tablespoons Extra Virgin Olive Oil
- Sea Salt and Cracked Pepper
Directions:
- Combine corn, tomatoes, black beans, and pepper in a large bowl
- Mix oil & vinegar together in small bowl and drizzle over salad, toss
- Add fresh herbs
- Season with salt and pepper
- Serve at room temperature
SERVES FOUR TO SIX
All recipes provided by: AlmostVeganCookingSchool.com
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