Black Bean Lettuce Wraps
This recipe is located here:
We're not a fan of raw peppers in this house, so I basically just use the corn and beans. In the past I have cooked some peppers and onions to mix in, but we still ate it cold. We skip the jalepeno but I do use the cayenne. The vinaigrette is tasty. Make a batch and you can get a couple lunches off it during the week.
2 cans black beans, rinsed and drained
1/2 orange or red pepper, chopped
1/2 cup corn, fresh or frozen and thawed
2 green onions, chopped (green & white parts)
1 jalepeno, seeds and ribs removed, chopped
2 tablespoons cilantro, chopped (optional)
1 teaspoon honey
Juice of 1 lime
1 teaspoon cumin
pinch of cayenne
3 tablespoons olive oil
salt and pepper
In a medium bowl combine black beans, red pepper, corn, green onion, cilantro (if using) and jalepeno. Set aside.
In a small jar or container with lid add honey, juice of one lime, cumin, cayenne and olive oil. Shake container to mix, add salt and pepper to taste. Pour over bean mixture and toss until coated.
Spoon bean filling onto individual butter lettuce leaves. Top with salsa if desired.
This also works great as a filler for whole wheat tortillas or on some blue corn chips.