Prep time: One hour and 25 minutes
Servings: 6
Ingredients:
1 ½ cups cooked black beans
1 ¼ cups cooked red beans
1 cup cooked corn kernels
¾ cup pitted and sliced black olives
1 cup cubed raw yellow summer squash
1 cup cubed raw zucchini
1 cup salsa (your favorite)
1 tbsp. extra virgin olive oil
4 tbsp. chopped fresh cilantro
8-10 romaine lettuce leaves
Sea salt
Black pepper
Cilantro sprigs for garnish
Gently mix beans, corn, olives, and squash with salsa (be careful not to mash up the beans). Add olive oil and cilantro.
Chill for one hour.
Wash, dry, and plate romaine leaves. Spoon bean mixture onto the leaves. Salt and pepper to taste. Garnish with cilantro sprigs.
