“This vegetarian recipe is high in protein and fiber thanks to black beans,” says San Francisco-based chef Lynda Marren. Pro tip: acidity from citrus is a great way to balance heat in DIY condiments.
Serves 1
Photography and styling by Julia Gartland
In a small bowl, whisk all ingredients for the dressing until combined; set aside.
Cut kernels off fresh corn cob. Warm olive oil in a pan over medium heat and sauté corn until toasted, about three to four minutes then remove from heat.
In a large bowl, add beans, corn, pepper, and onion and toss together, then add dressing and gently mix. Place in an airtight container and store in the fridge next to a separate container with the tomatoes and cilantro.
Add cherry tomatoes and chopped cilantro to salad and toss gently. Serve with six-minute egg if desired.
This week, experiment with chickpea flour and cooking fish en papillote.
