Forks Over Knives-Black Bean, Corn & Roasted Red Pepper Lettuce Cups

Forks Over Knives-Black Bean, Corn & Roasted Red Pepper Lettuce Cups

This is one of my favorite salads to eat. I very often skip the avocado and lettuce leaf and eat it as my meal over some bulgar. I like it with the heat. It is like a salsa.

Black Bean, Corn & Roasted Red Pepper Lettuce Cups

Ingredients

• 2 cups frozen roasted corn

• 1 15oz. can no-salt-added black beans

• 1 mango

• 1 cup cherry tomatoes

• ½ cup jarred roasted red bell peppers

• ¼ cup fresh cilantro

• 1 fresh jalapeño pepper

• 3 cloves garlic

• 1 tbsp chili powder

• 1 tsp lime zest

• 3 tbsp fresh lime juice

• 1 pinch sea salt

• 1 pinch freshly ground black pepper

• 12-16 leaves romaine lettuce

• ½ avocado

Method

• Combine the corn, beans, mango, tomatoes, bell peppers, cilantro, jalapeño, garlic, chili powder, and lime zest and juice in a medium bowl. Season with salt and pepper to taste.

• Spoon the bean mixture onto the romaine hearts, and top with the avocado.

Forks Over Knives – The Recipes contains over 160 whole-food, plant-based recipes, with new recipes added every week! Download it now on the App Store

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