Is it hot where you are? It's pretty warm here. Here's a hot-weather alternative to the Crock-Pot. I make this salad in the morning, and it hangs out improving itself in the refrigerator all day.
Black Bean Salad
3 cups cooked black beans (canned beans are fine, just reduce salt accordingly)
1 cup cooked corn kernels
5 fresh tomatoes, chopped
2 cloves fresh garlic, minced
1 purple onion, chopped
1 bunch cilantro, chopped
2 teaspoons ground cumin
1 ½ teaspoon salt (or to taste)
¼ teaspoon ground pepper
1 tablespoon balsamic vinegar
Mix all ingredients and refrigerate for at least a few hours before serving. (Feel free to add two tablespoons of olive oil, if you're so inclined.)
Serve as a main dish, wrapping bean salad in lettuce leaves, burrito style, or as a side dish. This salad also tastes really good wrapped in a warm flour tortilla. Enjoy!
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1 comment:
Hi, Sara Lewis. I just found your blog through EA Monroe and am enjoying reading through. Lovely pictures, too.
Donnetta
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