ingredients
black beans – 1 can
frozen corn – 1 bag
cilantro – 1/3 to ½ of the bunch
scallions – 3 or 4
celery – 3 stalks
lemon – 1
vinegar – a couple of shakes
olive oil – a drizzle
salt – just a pinch
directions
-- empty the can of beans in a colander and rinse well
-- put the frozen corn in a bowl with some water and microwave 1-2 minutes to thaw (don’t cook the corn)
-- finely chop the cilantro.
-- slice the scallions lengthwise and chop into small pieces.
-- slice the celery lengthwise 3 times and chop into small pieces.
-- put everything into a bowl. Juice the lemon and add to bowl. Add the oil, vinegar and salt. Mix well and enjoy! It keeps for 3 days (it’s better the second day).
-- put the frozen corn in a bowl with some water and microwave 1-2 minutes to thaw (don’t cook the corn)
-- finely chop the cilantro.
-- slice the scallions lengthwise and chop into small pieces.
-- slice the celery lengthwise 3 times and chop into small pieces.
-- put everything into a bowl. Juice the lemon and add to bowl. Add the oil, vinegar and salt. Mix well and enjoy! It keeps for 3 days (it’s better the second day).
serving suggestion
grill an onion and a veggie burger, slice an avacado and a tomato for a quick dinner on a warm summer night.
