Black Bean Summer Salad
Created by Suzanne CarlockServes: 3 – 4
Course: Salad
Season(s): Summer, Fall
Ingredients
- 2 cans good quality black beans, rinsed
- 1 large tomato, chopped
- 3-4 ears of corn kernels, uncooked
- 1-2 jalapeno peppers, seeded and minced
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- ½ - ¾ cup red or Vidalia onion chopped
- 1 bunch cilantro chopped
Instructions
Mix all but cilantro. Add cilantro last.
If making ahead, add cilantro just before serving.How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets