1 1/2cupsof black beansdried then cooked or 1 15 oz can- rinsed
1cupcherry tomatoes quartered
½red onion chopped
¼cupcilantro chopped
3-5sweet mini peppers chopped
1jalapeno chopped
1lime juiced
½tspblack pepper
½tspcumin
¼tspkosher salt
1spaghetti squash
Olive oil
Instructions
Pre heat oven to 400º.
Slice spaghetti squash in half, clean out seeds, and then brush the sides with olive oil. Place squash open side down on roasting tray and then cook for 40 minutes.
While squash cooks, clean kernels off of grilled corn and mix corn, beans, tomatoes, onion, pepper, and jalapeno in a bowl. Add cilantro, cumin, and pepper and mix. Add salt and squeeze lime juice on top of salt and then mix together.
When squash is finished, with a fork fluff the inside of the squash and then spoon it out on to a plate. Top the squash with the salsa and serve!