
Black Bean Chili-Lime Lettuce Wraps

Serves 6
INGREDIENTS:
For the dressing:
2 tablespoons gluten-free soy sauce
2 tablespoons rice vinegar
2 ½ tablespoons lime juice
½ teaspoon grated lime zest
1 small shallot, chopped
¼ teaspoon chili powder
For the salad:
4 ears of corn
1 teaspoon olive oil
½ teaspoon salt
2 cups cooked black beans – or 1 -15 ounce can, drained and rinsed
½ cup diced red bell pepper
½ cup diced orange or yellow bell pepper
2 cups diced jicama
¼ cup chopped cilantro
½ cup thinly sliced scallions, about 4 bunches
butter lettuce leaves
DIRECTIONS:
Preheat the oven to 450 degrees. Cut the kernels off the cob with a sharp knife and place in a large bowl. Toss with oil and salt. Divide the kernels onto two parchment covered baking sheets and roast in the oven for about 20 minutes.
In a medium bowl, whisk together all dressing ingredients, or place in a glass jar and shake well. (Dressing will keep for a few weeks in the refrigerator)
Add the cooked black beans, jicama, bell peppers, scallions and cilantro to the corn and toss with the dressing. Serve in lettuce leaves.
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