Chili Lime Talapia w Scotchi Caribbean Bean Salad


Scotchi Caribbean Bean Salad

1 can of Black Beans (cleaned and rinsed)
1 can of Red Kidney Beans (cleaned and rinsed)
1 can of Pinto/Pink Beans (cleaned and rinsed)
1 cup of Heart of Palm (cleaned and rinsed)
1 cup of Red Onions (1whole Onion minced)
1 cup of Beefsteak Tomatoes (sliced and seeded)
1 cup of Steamed Broccoli Spears
1 cup of Baby Corn (sliced)
1 cup of Cilantro
1 cup of Scallions (chopped)
1 Lime (juiced)
1 Scotch Bonnet Pepper (minced without seeds)
1 Lime (juiced)
1 bottle of Robusto Italian Dressing (Wishbone brand)
Black Cracked Pepper
Sea Salt

1) Set one medium sized colander and two medium sized bowls aside, one for draining and one for mixing and storing.

2) To one of the bowls you will insert your colander, Beans and Heart of Palm. Rinse and clean Beans and Heart of Palm in cold water and drain. Now pour all ingredients back into your bowl to mix.

3) Your beans and palms are now going to marinate in the bowl with the Lime Juice. Leave for 10 min. After 10 minutes add your Tomatoes, Scallions, Cilantro, Red Onions, Scotch Bonnets, Corn, Broccoli and Italian Dressing. And give it all a good stir. Salt & Pepper to taste.

4) Now leave it all to marinate minimum 1hour maximum overnight. Then serve room temp or chilled. You can add more or different veggies if you like. I make several variations of this salad but the base ingredients pretty much stay the same.

Peace Be Your Journey…



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