I wanted to start an online catalog of sorts, including dishes I love so much I make again and again. Since I’m a bit impatient when it comes to eating, I’m keeping the photos very minimal. It will be nice to have my recipes digitized (and ones I’ve tried and loved from others – credit will be given if not my recipe), so I can easily reference them.
On to one of my favorite bean salads that I’ve been eating for years. It was my first cold bean salad and I fell in love. The key ingredient is that red wine vinegar. And really, this is one of those recipes where exact measurements don’t matter (and I’m a measurer).
15 oz organic black beans (I pressure cook dried beans and weigh them)
3 ears fresh corn or one bag of frozen corn
1 small red onion, chopped
Juice of two limes
2 tbsp red wine vinegar
3 jalapenos, diced
1/2 cup loosely packed fresh cilantro, chopped
Tomatoes, chopped (amount up to you)
Avocado peeled, seeded and chopped (amount up to you)
Ground pepper to taste
1. Cook your dried beans. While cooking, boil your chopped red onion and frozen corn in another pot, just until the corn is thawed and the onion is a bit translucent.
2. Drain your pot of beans and your pot of corn and red onion.
3. Mix all ingredients, chill in the fridge and then eat.
Yields: 11 Cups (not including the avocado and tomatoes- where the amount is up to you)
UPDATE: I’ve decided I want to keep my recipes separate from this blog and they can now be found here, for any interested.
Cheers and happy eating!