This meal has been one of our staples this summer. It is an easy way to use up what we have a lot of right now; peppers, onions, tomatoes, corn. I am trying to figure out how I can convert this meal from a summer dish to a fall/winter dish using roasted veggie and warm black beans. I will let you know once I figure something out!
This feeds our family for a couple meals.
1/2 lb of dry black beans sorted, rinsed, soaked, cooked, cooled and rinsed again – or you could probably use 2 cans of black beans rinsed
2 large tomatoes chopped
2 medium cucumbers chopped
2 green peppers chopped – you could use any color, green is what we have
3 ears fresh sweet corn sliced off the cob – we don’t cook it, but you could if you want
1/2 medium onion finely chopped
1-2 chipotle in adobo, chopped fine – or dried chipotle seasoning to taste – or you could leave this out if you don’t like spice
juice of one lime
good drizzle of extra virgin olive oil – maybe 2 Tablespoons
salt and pepper to taste
Mix it all in a big bowl, and then serve as is or over rinsed and cooked quinoa
This is a great meal, lots of protein and veggies, and it is very filling, not to mention relatively cheap since we have all of these veggies in our CSA basket these days. My kids really enjoy it, even with the spice. Actually, my kids enjoy spicy, and I think it is because I eat so much of it and nurse. We are all about strong flavors in this household!
Do you have a black bean salad variation? Or a warm black bean salad recipe I could try for the fall?