Thursday, December 3, 2020

Street Corn Bowls with Black Beans & Fiery Lime Sauce


 8.8 oz precooked brown rice

14 oz can black beans

1 ear of corn

2 mini sweet peppers

1/4 oz fresh cilantro

1 lime

2 tbsp Vegenaise

1/2 tsp cayenne pepper


Drain & rinse black beans. Cut kernels off the cob. Thinly slice peppers. Pick cilantro leaves from stems. Halve and juice the lime. Add lime juice, Vegenaise, a pinch of cayenne and a pinch of salt to a small bowl. Whisk the fiery lime juice until combined.

Divide the brown rice between 2 bowls. Add beans, corn, peppers & cilantro. Drizzle with lime sauce. 


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