1 ear Florida sweet corn, cut into quarters lengthwise
1 large Florida tomato, core removed and cut into eighths
1 Florida sweet bell pepper, seeded and sliced
2 cups Florida arugula or leaf lettuce
½ cup tomato salsa or pico de gallo
½ cup low sodium black beans, drained and rinsed
¼ cup fresh cilantro, hand-torn (plus extra for garnish)
1 lime, juiced (plus more for garnish)
1 teaspoon Latin seasoning blend
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 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 base of arugula (leafy greens), sliced tomatoes, sliced sweet peppers, black bean salsa, tomato salsa and two pieces of 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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