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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:

 

  1. Combine corn, tomatoes, black beans, and pepper in a large bowl
  2. Mix oil & vinegar together in small bowl and drizzle over salad, toss
  3. Add fresh herbs
  4. Season with salt and pepper
  5. Serve at room temperature

 

SERVES FOUR TO SIX

All recipes provided by: AlmostVeganCookingSchool.com