By Mayshad Mag
Mayshad Magazine is an advocacy platform for empowerment which mainly focuses on empowering women, raising awareness and exploring a contemporary lifestyle.
So Fresh!! That’s what the foodies say with the very first bite, and the wax worms make it super crunchy! The main part of this salad can easily be made ahead of time. Feel free to let it sit in the refrigerator and marinate while you wait for lunchtime to roll around. It is great for chip dipping and my kids love it on tortilla pizzas (minus the greens of course). This recipe says summer even if it’s winter.
2 cups black beans(canned(drained), or cooked and cooled)
1 cup roasted red peppers, diced
1/2 cup corn kernels, cooked
1/3 cup red onion, finely chopped
4 scallions, thinly sliced
1 jalapeno pepper, seeded, deveined and finely minced
(wear a glove to prevent stinging hands)
2 garlic cloves, finely minced
3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt