Tuesday, June 26, 2012

THAT Mexican Bean Salad

Even though summertime has not officially started here (duh - it's not July 5th yet), I'm excited about the mere thought of delicious, fresh summertime food and this salad, THAT salad, is one of my favorites.

The best part about it?

You don't really need this recipe.

Think of it as a guidepost, a landmark, a back-up plan.

Make this your own, or don't - it's completely up to you.  That's the great thing about summertime.

THAT Mexican Bean Salad:

2 cans rinsed and drained black beans
2 cans rinsed and drained pinto beans
1 red onion, diced into 1" pieces
2 red peppers, diced into 1" pieces
1 cup frozen yellow corn kernels
1 cup fresh cilantro, rough chopped
juice of 2 limes
2 tsp cumin
2-3 tsp chili powder (or more depending on your heat preference)
several splashes of your favorite vinegar (I've used red wine and rice and both are equally tasty...but don't use balsamic, that would be.  just.  wrong.)

Toss everything in a big bowl and mix gently.  Refrigerate until ready to serve - garnish with a few lime slices or even a sliced avocado, if you happen to have one.

Enjoy!  This is good by itself, tossed with some grilled meat and thrown in a tortilla or tucked inside an omelette the next morning.


Anonymous said...

Lovely! I'm adding quinoa to mine and putting the salad in avocados as a hotel meal for our softball tourney, thank you for the reminder of this wonderous yummy combo of flavors! I'm going to repost on my kitchen wall:)

Anonymous said...

Yes, we all love THAT salad, in all of its incarnations. I esp love that there is NO FAT.. just vinegar, etc.

Bring it on!