| Prep Time | 30 minutes |
| Passive Time | 1 hour chill time |
| Servings |
servings
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Ingredients
- 1 15 oz can Black Beans drain and rinse well
- 1 14 oz can Diced tomatoes - petite partially drained
- 1 11 oz can Shoepeg Corn well drained
- 1/2 cup Green Pepper diced
- 1 teaspoon garlic minced
- 1 small Onion - red or sweet onion chopped
- 1-2 small Cucumbers chopped small
- 1/2 cup Greensted - Sunflower Shoots chopped,
- 2 Tablespoons Extra virgin olive oil
- 2 Tablespoons White Balsamic Vinegar Lemon or Citrus infused
- 1-2 Tablespoons Lime Juice
- 1 teaspoon Cumin more or less to taste
- 1/2 teaspoon honey
- Salt to taste
- 1 oz Greensted Zesty Mix Microgreens Reserve for garnish
- Tortilla chips
Ingredients
|
|
Instructions
- In a large mixing bowl, pour drained black beans, diced tomatoes (partially drained) Shoepeg corn (drained), green pepper, garlic, onion, and cucumbers. Mix together. Stir in chopped sunflower shoots.
- Mix together olive oil, vinegar, lime juice, and cumin in a jar with tight-fitting lid. Shake well to mix. Pour into tomato mixture. Stir well making sure the dressing combines well with the other ingredients. Taste. Add salt if desired.
- To serve: garnish with plenty of Zesty Mix microgreens and enjoy with tortilla chips
- Kick it up: Add finely chopped jalapeno peppers, or other hot pepper, hot pepper sauce to taste. Corn: Use fresh cooked corn, or frozen yellow/white kernel corn
Recipe Notes
| Nutrition per serving |
149 calories |
18 g. carbs | 7 g. fat | 5 g. protein | 217 mg sodium | 4 g sugar | 4 g. fiber |