Black Bean Salad

This is one of those "dump everything in a bowl" recipes. I like it because you can play fast and loose with the ingredients, and it still tastes great.

These ingredients are mandatory:

1 can black beans
1 can corn
Some olive oil
Lots of lemon juice
A couple of cloves of garlic
A big bowl

You get to pick from these:
A couple of roma tomatoes, OR a can of diced tomatos (extra points for buying the kind with roasted garlic)
Fresh cilantro, OR a chipolte pepper, OR some picante sauce


Drain and rinse the black beans. Drain the corn. Dump the corn and beans into the bowl, add a couple of glugs of olive oil and lots of lemon juice. I cheat and use ReaLemon, but you can squeeze your own if you like. Use at least one lemon. Two is better.Chop the garlic fine and dump it in as well.

If you chose roma tomatoes, dice them (not too fine) and add to the bowl. If you chose the canned, drain them and add to the bowl.

If you chose the cilantro or chipolte pepper, chop and add to the bowl. If you use the pepper, remember that the seeds are the hot part, so take them out if you want to cool it down. It helps to remember this before you chop it up. If you chose the picante, drain it a bit before adding to the bowl. About a fourth of a cup should do it.

Mix everything up, cover the bowl, and place in the fridge for a couple of hours before serving. You can eat it right away, but it's better if you wait.

Serve as a side dish, or (this is especially true if you used the canned tomatoes) as a dip with tortilla chips.
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