Thursday, February 2, 2012

Black Bean and Corn Salad

Admittedly, this recipe is far from unique, but it's what I had for supper when my men wanted meatloaf with mashed potatoes and gravy the other night.

I will plan ahead and add more to this next time I make it, but I used what I had in the house. Even with what little there was ingredient-wise it was still delicious. And much healthier than the male-alternative for the evening.

I had a basic idea of what I wanted to make. I went to Pinterest to see if I could find ratios on which to base this salad - rescued with a recipe from Rachel Ray.

(c) 2/1/12, Kathy Fannon

One can of black beans (no salt added); rinsed and drained
About 6 or 7 ounces of corn I had in the freezer from last fall, thawed and drained
Avocado, cut in chunks
Fresh cilantro leaves
Juice from one lime
Olive Oil

It was very tasty, although next time I would add bell pepper for sure, along with grape tomatoes in season from the farmers market. Definitely onion as well, but the only onion I had on hand is frozen and would be too mushy for a salad. (It's much better cooked in soup or omelets.)

Brown rice would be good, and this could even be wrapped in a tortilla shell with a little sour cream or plain Greek yogurt.

What else would you add to this salad?

You might also enjoy Rice and Beans.

Read my previous post: Veggies, Chicken and Quinoa
Read my next post: Homemade Noodles and Company