From the Pantry: Black Bean Salad
14 Apr 2010 Leave a Comment
in from the pantry, recipe Tags: beans, black beans, no-cook meal, pantry cooking, recipe, salad, summer
As Spring takes a much firmer hold on this area, and the temperatures are regularly in the upper 70s and 80s, I start turning to lighter and fresher recipes. Also, recipes that require no actual heat application are preferred. This recipe is one that I’ve been turning to since my undergraduate days. It’s inexpensive and easy. It’s also pretty darn tasty, and healthy to boot. The ingredients all come from My Pantry List.
Ingredients
1 can (15 oz) black beans, drained and rinsed (or, two cups cooked black beans); 1 can (15 oz) garbanzo beans, drained and rinsed (or, two cups cooked garbanzo beans; 2 roma tomatoes, diced; 1 cup frozen sweet corn (or, the fresh equivalent); 1 small serrano chili, minced (I do not seed or remove the veins – if you are wary of the heat, you should probably do so); 1/2 large green bell pepper, diced; 1/2 medium onion, diced; 1/4 cup loosely packed cilantro leaves, chopped; juice from one lime; salt and fresh ground black pepper to taste; extra virgin olive oil for serving
Directions
Mix all the ingredients in a bowl. This salad can be served immediately upon completion, but if you let it sit for at least an hour in the refrigerator, the flavors will marry beautifully. When serving, drizzle with a small amount of extra-virgin olive oil.
This recipe is linked to Pennywise Platter and to Tasty Tuesday.
