INSTANT BLACK-BEAN SALAD
"This is an incredibly versatile recipe, as you can tell from the list of optional additions! You can make it different every time."
1 (15 oz.) can black beans, drained and gently rinsed
1 tomato, chopped
1/2 of a large onion, chopped
Juice of 1 lime
Salt and freshly ground black pepper (to taste)
OPTIONAL ADDITIONS:
1 cup corn (canned, cooked, or frozen)
2 to 3 tbsp. chopped fresh cilantro
2 to 3 tbsp. chopped green chilies (or 1 chopped jalapeno)
1 clove garlic, minced
1 tbsp. olive oil
Combine all ingredients in a medium bowl, seasoning to taste with salt and pepper.
Makes 2 1/2 cups (without any optional additions)
Source: Southwestern Soups, Stews, and Skillet Suppers by Judy Hille Walker, Kim Maceachern, and Christopher Marchetti
"This is an incredibly versatile recipe, as you can tell from the list of optional additions! You can make it different every time."
1 (15 oz.) can black beans, drained and gently rinsed
1 tomato, chopped
1/2 of a large onion, chopped
Juice of 1 lime
Salt and freshly ground black pepper (to taste)
OPTIONAL ADDITIONS:
1 cup corn (canned, cooked, or frozen)
2 to 3 tbsp. chopped fresh cilantro
2 to 3 tbsp. chopped green chilies (or 1 chopped jalapeno)
1 clove garlic, minced
1 tbsp. olive oil
Combine all ingredients in a medium bowl, seasoning to taste with salt and pepper.
Makes 2 1/2 cups (without any optional additions)
Source: Southwestern Soups, Stews, and Skillet Suppers by Judy Hille Walker, Kim Maceachern, and Christopher Marchetti
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