Hi, Semra here…Aylins mom. This very easy salad is full of textures and fresh flavors and makes a perfect side dish for almost anything grilled. It’s best if prepared one day in advance for the flavors to come together.
I hope you enjoy.
Xx, Semra
(Aylin’s Mom)
INGREDIENTS:
2 cans black beans (Linked Here)
1 bag frozen corn or 2-3 corn on the cob, grilled or roasted (Linked Here)
1 Red pepper (Linked Here)
1 bag frozen corn or 2-3 corn on the cob, grilled or roasted (Linked Here)
1 Red pepper (Linked Here)
1 Jalapeño seeded or green pepper (Linked Here)
1 Red Onion chopped (Linked Here)
1 Bunch chopped cilantro (Linked Here)
4 cups napa cabbage sliced or arugula (Linked Here)
1 Red Onion chopped (Linked Here)
1 Bunch chopped cilantro (Linked Here)
4 cups napa cabbage sliced or arugula (Linked Here)
DRESSING:
1/3 cup Balsamic Vinegar (Linked Here)
1/3 cup extra virgin olive oil (Linked Here)
1 Lime zest and juice (Linked Here)
Salt & Pepper to taste
COOKING INSTRUCTIONS:
•Make the dressing in the big bowl
•Chop the peppers and onion, add to the bowl
•Rinse and drain the beans, add corn
•Chop cilantro, zest the lime
•Mix everything together in a bowl and add salt & pepper
•Cover and refrigerate overnight
•Wash and slice the cabbage
•Right before serving lay the cabbage along the edge of a platter or a bowl
•Place the bean mixture in the center and serve
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Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!
