Saturday, July 25, 2009

Summer Corn & Tomato Salad

10 ears corn, shaved
2 red bell peppers, chopped
3 jalapenos, chopped
1 bunch green onions, chopped, tops only
1 basket cherry tomatoes, halved
1 c. black beans, cooked
2 T. extra virgin olive oil
4 limes, juiced

Heat olive oil in a large saute pan. Add the vegetables and lightly saute. Add beans and juice of 4 limes. Serve over a bed of arugula or baby lettuces.

Recipe: John Hitchcock

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