1 Cup Corn, defrosted 1 Can Black Beans, 14 oz., wash and strain 1 Cup Tomatoes, small dice 1 Green Onion, sliced thin 1/2 Cup Cilantro, rough chop
Balsamic Dressing Ingredients:
3 Tbs. Balsamic Vinegar* 1 tsp. Cumin, ground 1 tsp. Dark Chili Powder 1 Pinch Salt 1 Tbs. Olive Oil
Mix all of the dressing ingredients together.
* Note: Most affordable balsamic vinegars are fortified with some sort of sweetener. It can be anything from brown sugar to concentrated grape juice. Use sparingly.
Place corn, beans, onion, tomato and cilantro into a bowl.
Add the balsamic dressing and mix well.
Fajita Vegetable Ingredients:
1 Red Pepper 1 Poblano Pepper 1/4 Red Onion 2 Portobello Mushrooms, medium size 1 Tbs. Olive Oil
Place one tablespoon of oil onto a foil lined sheet pan.
Cut all of the vegetables into 1/4 inch thick, long slices.
Dip the vegetables into the oil and spread them evenly across the sheet pan.
Place vegetables into oven and roast for 20 minutes.
Remove from oven and let cool for a few minutes.
Add roasted vegetables to the corn-bean salsa and mix well.
