August 3, 2011

1 cup black beans
2 cloves gar­lic, mince
½ red bell pep­per, chop
1 small chili pep­per, mince
½ cup green onions, chop
1 cup fresh or frozen corn
2 Tbsps fresh lemon juice
2 Tbsps Bragg Organic Olive Oil
shake of Bragg Sprin­kle
shake of Bragg Kelp
1 tsp Bragg Liq­uid Aminos
Bragg Apple Cider Vine­gar (to taste)
Optional: chopped cilantro, apples and avo­cado slices (if desired)

Soak beans overnight.  Drain well, rinse and cover with dis­tilled water. Cook for 45 min­utes or until ten­der. Drain well and save liq­uid for soup. Cool and mix beans with all ingre­di­ents. Make dress­ing with lemon juice, olive oil and Liq­uid Aminos. Mix thor­oughly and add vine­gar to taste. Top with chopped cilantro, apples and avo­cado slices as desired.

Serves 4.

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