Here’s a summery, crunchy, spicy salad that is so easy to make. First, gather your ingredients:
One can black beans, drained and rinsed
Cooked white rice
Kernals of corn (fresh is best), two ears
Red and green bell pepper, chopped
Poblano peppers, chopped finely (to taste)
Chopped fresh tomato
Chopped red onion
Salsa ~ we like Arriba’s chipotle roasted pepper
Hot red pepper
Chopped cilantro to taste
The only real cooking in this recipe is for the sweet potato and the corn, and both can be done in the microwave.
Microwave the potato, peel it, cut it into chunks. Heat a non-stick skilled to high, then (after it is good and hot) put a little vegetable oil. Throw in the sweet potato, sprinkle with garlic powder and chili powder, and squirt some lime juice. Toss the potato chunks quickly while they blacken. Set aside to cool.
Microwave the corn in the shuck for 4 minutes; it’s easy to remove the shuck and silks. Let it cool and cut off the kernals.
Toss everything. Taste it to see if you want to add salt; you probably don’t need any. This is a gluten-free recipe, as long as you serve it with gluten-free corn chips.
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