INGREDIENTS
2 tbsps
balsamic vinegar
3
bell peppers
1 1/2 cups
cooked black beans
1 tsp
dijon mustard
6
ears of corn
3 tbsps
extra virgin olive oil
2 tbsps
fresh cilantro
2 smalls
garlic cloves
1/4 cup
lime juice
1 tsp
maple syrup
6 servings
Salt & Pepper
1/2 cup
wheatberries
2
zucchinis