black bean & corn salsa brown rice wrap 

black bean & corn salsa brown rice wrap 

I am not much of a cook and have many times eaten the same breakfast or lunch for weeks at a time.  This summer, I decided I am going to try a new recipe every 1-2 weeks.   I often tell clients to try a new food or recipe a week to keep food interesting and tasty.   Otherwise, it is very easy to get bored  and that is when we start looking for potato chips and Hershey bars.  So I thought it would be a good idea to follow my own advice.  The recipe below is a modified version of “The Quickest Black Bean Salad” from the Forks Over Knives Recipe ipad/phone app. 



1 16 oz can of black beans, drained and rinsed well

1 very large tomato, chopped finely

2 cups of organic frozen corn

1/4 -1/2 cup of chopped basil (the recipe calls for cilantro, but I prefer basil)

Fresh lime juice

1-2 Tbsp of balsamic vinegar (adjust per taste)

1/2 small onion chopped

Fresh arugula

A Brown Rice Tortilla

1.  Add beans, tomatoes, corn, onion to a glass bowl and mix.  Be sure to rinse black beans well, otherwise the salad will look grey.  

2.  Add basil, lime and balsamic vinegar and mix again.

3.  Warm brown rice tortilla in a 300 degree oven for few minutes.  Be sure to keep an eye on it, otherwise will become too crisp quickly.   If becomes too crisp, break into smaller pieces and use bean salsa as a dip.

4.  Add black bean & corn salsa to wrap, top with fresh arugula and enjoy!  




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