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This salad is super healthy and nutritious. Not only is it vegetarian/vegan, but it is also gluten-free and high fiber. You will love the combination of sweet husk cherries (also known as Cape Gooseberries) with the slightly sour tomatillos. Cilantro and jalapeno round this out, and the black beans keep it grounded and substantial. The colors are amazing, and you will feel so good about eating it! Eat it with Ezekiel sprouted tortillas.

4 tomatillos, husked
1 can black beans, rinsed and drained
½ cup cape gooseberries, husked and halved
1 ear of corn, husked
¼ jalapeño pepper, sliced thinly
¼ red onion, medium dice
¼ cup packed cilantro, rinsed and roughly chopped
2 tablespoon olive oil
2 tablespoon apple cider vinegar
Salt and pepper

Bring a small pot of water to a boil. Boil the tomatillos for about 10 minutes and drain.
Slice 2 of the tomatillos into thin wedges, about 6 pieces each.
Set the onion in a small bowl covered with water for about 10 minutes and drain.
Slice the corn kernels off the cob and then reverse the blade of the knife to get out the milk.
In a medium bowl toss together the black beans, cape gooseberries, corn kernels and juice, jalapeño, and red onion.
Quarter the remaining 2 tomatillos and blend with the olive oil, vinegar, and salt and pepper. Add the cilantro and keep blending.
Pour the tomatillo sauce over the rest of the ingredients and toss.
Serve with sprouted corn tortillas.
Serves 4.