So, I had Hubby pick up a few cans one day and then I picked up a few cans another day and now I have FOUR cans. Perfect. Black beans, yeah, we have them but after this recipe, I'm down to ONE lonely can!
This is almost like my Hurricane Food Storage Use Up Salad that I posed eons ago .. except I like this one just a tad bit better ;-)
Here's what you need to make ... and by the way, it's not just for holiday bbq parties!
2 cans of black beans, rinsed and drained well
1 can of golden corn, rinsed and drained well
1 large tomato, diced (and drained if really juicy)
small bunch of cilantro, chopped
1/2 red pepper chopped *totally optional if you have which I did!*
juice of one lime
2 tbs olive oil
1 tbs balsamic vinegar
green onions, sliced thin (are you continually growing your green onions?)
1 tbs cumin
1/2 tsp chili powder
1/2 tsp salt
Note: I dumped the beans and corn right in the colander and then rinsed well. As they were draining, I added in the tomatoes and let them sit for about an hour or so in the sink to drain well.
In a large, non-reactive bowl, mix the oil, vinegar, lime juice, cumin, chili powder and salt together. Dump in the rest of the ingredients and mix well.
Cover and place in fridge for at least 30 minutes, stir before serving.
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