Broccoli Cheese Soup

This salad is always a success and a stable in our diet, especially in summer when the corn and peppers are plentiful. It 'delicious and colorful, and can also serve as a luncheon salad or as a primary coarse sauce. (See Note Easy until the end)

1 c blacks beans, cooked and drained

1 c toasted corn kernals (see note 1 below)

1 red pepper, roasted and chopped (see note 2 below)

1 / 3 C sweet onion, chopped

1 T Jalapenos, finely chopped (see note 3below)

1 / C 3 lime juice

2 T cilantro, minced

Salt and pepper

Combine the spices and cover. You can pre-made, but better at room temperature.

Note 1: There are several ways to cook corn. If this is all fresh and from the bottom of this recipe I would roast the corn grilled with peppers. Would leave the chaff from the grain, take the last layer, peeling back, remove silk, and the recovery of maize. De Wetaccurately and grill, turning, until charred. Alernatively, you can preheat the same procedure, but cooked in a pan in a 300 ° C. Sometimes even cut off from the piston and kernals on a more
Pan with olive oil.

Note 2: peppers on the grill or in an oven at high temperature, turning, until skin is charred, then welded in a closed paper or plastic bag for about 15 minutes before peeling, deveining and hoes.

Note 3: You can cook forJalapeño peppers with the same procedure. Alternatively, the Jalapeño in the bowl with fresh or pickled jalapenos.

Final note: You can make this dish the easy way, but frozen, canned, blacks beans, maize, char in a pan with olive oil and canned roasted peppers and flat all together more than 15 minutes.

Makes about 3 cups.

Related posts:

1. West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes
2. Cheese Corn Sandwich and Corn Bonda
3. Caesar Salad Recipe – Easy Caesar Salad
4. Grilled Cauliflower – Easy and Delicious
5. Green Bean Casserole Pockets