12 ounces fresh Florida green beans, trimmed
1 cup Florida cucumber, rinsed and sliced
1 cup Florida cherry or grape tomatoes, halved
¼ cup Florida sweet bell pepper, diced small
¼ cup Florida celery, rinsed, trimmed and diced small
8 ounces hearts of palm, drained and halved
½ lemon, juiced
1 teaspoon Greek or Italian seasoning blend
1 tablespoon fresh herbs (thyme, flat leaf parsley, oregano), chopped plus extra for garnish
1 ½ cups low sodium garbanzo beans, drained
1 teaspoon quality olive oil
Sea salt and fresh ground pepper, to taste
Slightly roast the lengthwise cut corn in the oven at 375 for 10 minutes with a drizzle of olive oil, sea salt and fresh ground pepper. Remove the corn from the oven and let cool. In a small mixing bowl, combine the black beans, cilantro, lime juice and Latin seasoning blend. Taste and adjust seasoning with salt and pepper. Assemble the ingredients in a bowl with a base of arugula (leafy greens), sliced tomatoes, sliced sweet peppers, black bean salsa, tomato salsa and two pieces of the roasted corn on top. Garnish with fresh lime and cilantro. Serve cold or store in a food safe container with a tight-fitting lid in the refrigerator or lunch cooler.
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