Bean Salsa in Radicchio Leaves
yields 5 cups
3 cups cooked pinto beans
1 red onion, chopped
2 tomatoes, chopped
1 yellow bell pepper, chopped
1 cup corn kernels
2 jalapeño peppers, thinly sliced
2 avocados, cubed
1/3 cup cilantro, minced
1/2 cup tomato sauce
1 Tbsp. vinegar
1 tsp. sea salt (or to taste)
radicchio leaves (or romaine, kale, chard)
1. In a large bowl, combine all ingredients, except leaves and avocados. Set aside to marinate for two hours at room temperature.
2. Place 1/4 cup of bean salsa into each leaf using a slotted spoon.
3. Garnish with avocado and serve.
•Variation ~ Toss Bean Salsa with hot or cold pasta.