Cooking Instructions
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Step 1
Combine
Bell Pepper (1)
,
Red Onions (55 g)
,
Zucchini (130 g)
,
Cucumbers (130 g)
,
Corn (1 ear)
,
Low Sodium Black Beans (1 can)
,
Jalapeño Pepper (1/2)
and
Fresh Cilantro (5 g)
. Toss to combine.
Step 2
In a small bowl, combine
Garlic (1 clove)
, zest and 2 Tbsp juice of the
Lime (1)
,
Dijon Mustard (5 g)
,
Ground Cumin (4 g)
,
Olive Oil (45 mL)
,
Kosher Salt (3 g)
and
Ground Black Pepper (1 g)
. Whisk until emulsified (combined).
Step 3
Pour dressing over the salad and toss to combine. Serve chilled or at room temperature. Enjoy!
