Monday, July 8, 2013

Black Bean Salad

Not really a recipe but I need to get it on here to REMIND SOMEONE to make know who you are!!

This is part of my prepared-to-do-battle-with-extra-pounds plan.  Make this once, add a few things when you want to eat it, and you're off and running.  Fast, easy, tasty.  That happy kitchen trifecta, right?!?

Of course, you can certainly add to this...corn, for instance...or a little crushed Mexican oregano...and then you can finish it off with sour cream and chopped scallions as well as my usual salsa/avocado garnish.  Pile it on a bed of lettuce and then add some chopped fresh tomato...and the salsa and avocado!  Lean it anyway you like!

Black Bean Salad - I make this stretch into four main dish salads

2 cans black beans, drained (I don't rinse)
2 red peppers, chopped
3-4 T minced red onion much or as little as you like
1 clove garlic, finely minced
a heaping tsp cumin (I'm guessing as I just dump a pile in the lid and add!)

Mix it all up and pop it in the frig.  Best if flavors are allowed to mingle for several hours before serving.

To serve, definitely add fresh tomatoes, chopped, with sliced avocado (I add 1/2 per serving) and a little salsa...and you can add a little Greek yogurt, too, if you're wanting a little creamy action in there without sour cream calories!  A ripped up Romaine bed provides some nice crunch and will stretch it even farther.  

You can also stuff wraps with it!  Eat it warm or cold.  Very versatile!  I make this twice a month all summer long!!!