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BLACK BEAN AND TOMATO MEDLEY
A delicious quick salad perfect as a side dish with a BBQ dinner, or to take to a pot luck or picnic since it doesn’t have to be kept cold. No mayo or meat, so perfect take-along dish for any occasion. Very low cal, but highly nutritious. High in protein, Vitamins, Antioxidants, and more.
This salad is similar to the one I make with Avocado and Tomato and what inspired me to make this. I had tomatoes just begging for me to yank them off the vine, and I’ve been running out of ideas to use them up. The differences in this salad is that I used halved cherry tomatoes, red onion, black beans, fresh corn, and Sriracha sauce for the heat. OK, maybe it’s barely similar to my Avocado, Tomato salad. Since I don’t care so much for Avocado, this is tastier, in my opinion. And it’s just as fast. 5-10 minutes, including picking the maters.
INGREDIENTS:
1 can black beans, drained and rinsed
1 ear of corn, cooked and cut off cob (or frozen)
About a dozen cherry tomatoes (or cut a large tomato into chunks)
¼ cup chopped red onion
1 tsp minced garlic
½ – ¾ cup chopped bell peppers or mini sweet peppers
2-3 TBSP olive oil
¼ tsp sugar
Juice of one lemon or one lime
Sriracha sauce to taste
Salt and pepper
1 tsp dried Cumin OR Cilantro
PREPARATION:
In medium bowl, mix beans, corn, tomatoes, red onion, garlic, and peppers. Add olive oil, sugar, citrus juice, Sriacha, salt, pepper, and either Cumin or Cilantro. Give it a good stir and chill for a minimum of an hour. This dish tastes better after it sits for a while.
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By Tika for CHEW WANNA EAT? © 2016
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