This is a really fast and satisfying salad to have when corn-on-the cob is in season.
Fill a skillet with raw corn kernels that have been cut off the cob. Saute lightly in olive or coconut oil, adding black beans and diced red bell pepper the last two minutes of cooking. Sprinkle with lime juice and chopped cilantro. Spoon onto salad greens. Serve with a yogurt dressing if desired.
To your health and happiness,
Hailey
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