This salad looked so great in the bowl, I had to take a photograph!
Here is the recipe~
One 15 oz. can black beans, rinsed and drained
1 cup frozen organic corn, thawed and drained
12 cherry or grape tomatoes, halved
1/2 cup chopped scallions
2 garlic cloves, pressed
1/2 cup diced red pepper
1/4 chopped cilantro
2 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lime juice
1/4 teaspoon ground cumin
Mix all the ingredients in a large bowl, cover, and let marinate in the refrigerator for a few hours before serving.
Delicious and Beautiful- especially in a Kings Creek Pottery bowl!
*recipe from: The Ultra-Metabolism Cookbook; recipe by Donna Boland
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