Thursday, July 10, 2008

Black Bean Salad

Black Bean Salad

3 cans black beans, drained and rinsed thoroughly but gently
1 can Great Northern beans, drained and rinsed thoroughly but gently
1 can yellow corn, drained
A few scallions (both the white and green), sliced
1 medium to large yellow/cooking onion, chopped
1 or 2 chiles (jalapenos), minced
2 small cucumbers, cubed
A bit of oil (so the astringent juice "binds" to the ingredients. I use canola/vegetable, but olive oil etc. might work)
1/2 lime's juice or to taste
Vinegar (your choice; I like red wine/sherry vinegar or rice wine vinegar) to taste

Put all ingredients in a nonreactive container and mix, adjust flavors. Cover and chill.

Personal Note: Cribbed from my dad and basically ad-libbed. This is great for really scalding days when you can't comprehend cooking or even eating hot dishes. All it takes is opening cans, chopping stuff up, dousing the whole thing in some juice and vinegar, tossing, and throwing in the fridge to chill. It gets better over time too. Also, it's got tons of protein and fiber, but doesn't lack flavor. I find it can be tasty with tomatoes, but they get mushy quickly so it's best to chop some up at the last minute per meal (this makes enough to last for days as a snack, side, and/or main meal component). Oh, and obviously other stuff can go in here! It's a very "whatever you want, and the kitchen sink"-type "recipe." Yum.

2 comments:

dustin said...

What are beans and vinegar like? I have wondered. . . .

ifjuly said...

i think they're yummy, and it's super good for you, but i should warn that feeding this to R. causes some pretty smelly results. so proceed with caution, or something. ;)