Simple Vegetarian Bean Corn Salad!

Feb 7

Serves 8

Ingredients

1-19oz. can 6 bean mix salad drained rinsed, and drip dry in colander

1-19 oz. can black beans drained, rinsed, and drip dry in colander

1 cup fresh cooked or canned corn kernels

2 red onions peeled and thin sliced rings (if you have a mandolin use that)

1 jalapeno ( remove seeds and veins to lower the spice/heat) diced fine ( 1/8 inch)

1 fresh tomato small dice (¼ inch)

1 red pepper seeds and vein removed dice small (¼ inch)

½ large seedless cucumber diced small dice (¼ inch)

2 small parsley root, peeled and small dice (1/4 inch)

¼ cup fresh chopped cilantro

¼ cup fresh chopped parsley (stems are good for this)

Zest of one lemon

Juice of one lemon

¼ cup sushi seasoning

¼ cup vegetable oil

1 tsp. salt

¼ tsp. fresh ground black pepper

Instructions

Place all ingredients in large bowl. Mix for two minutes. Let stand at room temperature for 30 minutes.

Store in fridge until needed.

Let’s go Vegetarian with Bean Stuffed Peppers!