November 6, 2009
Recipe: Roasted Red Pepper, Corn, and Black Bean Salad
It's that time of year when we're running around like mad getting ready for holidays and sometimes eating healthy goes out the window. My awesome friend Momanine sent over this tasty recipe perfect for potlucks, parties, or just every day meals.
"Here’s a little taste of the harvest, vegan style. Take it with you to holiday parties; make it for dinner or to put over salads. It’s easy to make, healthy and most of all delicious! " ~Momanine
1/4 Cup Fresh basil leaves
2- 15 oz Cans Black beans, cooked, without salt or 2, 15 oz cans
1 - 15 oz Can Sweet corn, whole kernels
1 Tablespoon Olive oil
1 Cup Canned or Jarred Roasted red peppers
1/4 Teaspoon Salt
3 Tablespoons Balsamic vinegar
Dice the roasted red pepper. Add it to a serving bowl along with the black beans, corn, basil, and balsamic vinegar. Let the vinegar sink in for a few minutes if you have the time then add the olive oil and salt to taste. Feel free to add as much fresh basil as you like.