1 bell pepper, diced
1 handful of bunching onions, chopped
1 15 oz. can of corn, drained
1 clove of garlic, minced
1 tsp cilantro
1/4 cup olive oil
4 tbsp red wine vinegar
1 tsp lime juice
1 15 oz. can black beans, drained (or 1.5 cups of beans if cooking from dry)
salt and pepper to taste
In mixing bowl add peppers, onion, corn, garlic, cilantro and beans.
Add olive oil, vinegar, lime juice and salt and pepper to taste and toss well.
Peal off individual endive leaves and stuff with bean salad.
Note: you can easily turn this dish into a black bean taco salad, by chopping the endive leaves very small, topping with black bean salad, and eating with chips or taco shell!
(Picture and recipe adapted from www.reluctantentertainer.com/black-bean-salad-stuffed-endive/)