This is a guest recipe from our Summer Recipe Series by Lux Lake. To find out more about Madeleine, head to the box at the bottom of the post.
In the summertime I find myself eating more and more raw foods as it’s what my body is craving the most. Sure, I love to snack on watermelon and kale salads but sometimes a girl just wants a taco. Well, you’re in luck because I’ve taken classic Mexican flavors, the concept of eating with your hands and delicious raw veggies to make a dish that’s as colorful as it is refreshing.
Mexican Lettuce CupsPrint This
- 1 can of black beans
- 2 ears of corn
- 1 red pepper
- 1 green pepper
- 1/2 red onion
- 1/2 cup of lime
- 1 tablespoon of olive oil
- 1 tablespoon of white wine vinegar
- 3 mint leaves, chopped
- Whole romaine lettuce leaves
- a sprinkling of cilantro
- a dash of salt
Rinse and drain the beans. Wash the romaine and set the individual leaves on a towel to dry
Remove the corn husk and slice the bottom of the corn off to create a flat surface. Hold the corn vertical on the flat side and shave off the kernels with a sharp knife. Dice the peppers and onion into small pieces.
Add the beans, corn, pepper and onions in a large bowl and mix together. In a separate bowl, whisk the lime, olive oil, white wine vinegar, mint leaves and a dash of salt. Once mixed well, stir in with the beans and veggies.
Spoon the mixture into the fold of the romaine leaves. Sprinkle roughly chopped cilantro on top.