This recipe was featured at the 2016 EMPRESS Women’s Retreat and was submitted by Chef Julia Dorn (Group 86). These black beans make a great filling for vegetarian tacos or a nice topping for a salad. You can use canned black beans for the recipe, or prepare them yourself from their dried form.
1 onion (minced)
3 cloves garlic (minced)
1 cup cooked black beans (drained)
1 red pepper (sliced or diced)
1 green pepper (sliced or diced)
1 cup corn
1 tbsp vinegar
lime (to taste)
Sauté onion and garlic in coconut oil until softened.
Add in peppers and let cook 3-5 minutes (you can also leave this out and add it in raw at the end, if you prefer)
Add in cooked black beans and let simmer 5 minutes.
Remove from heat and add in corn (and peppers, if raw).
Pour vinegar and additional oil if desired/necessary and limes over it.
Wrap in a tortilla or eat as a salad!