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Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad

Lisa Turner
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

Avocado

1/2 cup

Black beans, dried

1

Celery stalk

1

large handful Cilantro, fresh

3

ears Corn, fresh

2

Green onions

3

Jalapeno

3

Limes (5 tablespoons), juice of

2

Shallots

3

Tomatoes, large

1/2 tbsp

Balsamic vinegar

1/2 cup

Kamut or wheat berries, whole

1/2 tsp

Chili powder

1 tsp

Sea salt

1 tsp

Cumin, ground