2 Bean Salad with a Mexican Twist
In a pinch of time and really sad fridge collection on a weekday night, I whipped this baby up for dinner. Man, I gotta tell ya, this is one amazing salad that you will feel GREAT eating it. Also, this recipe is so versatile, use whatever you have in the pantry, the end result is still going to be super delish!
Ingredients:
1 can of black beans
1 can of chick peas
1 can of corn kernels
1 tomato
1/2 bundle of fresh cilantro
1 small onion, red preferred, but I only had a white, so that would do
1 avocado
about 2 TBSP extra virgin olive oil
Salt and pepper to taste
1 tsp ground cumin
1 lime
1/2 tsp smoked paprika, or any sort of chili powder for a tiny bit of heat
Method:
Open canned beans, rinse under running water on a strainer to remove any excess starch. Drain well and put into a large bowl. Drain corn and put into the same bowl.
Cut up tomatoes, onions, avocado and any other vegetables you have or prefer into small pieces and put into the bowl with beans.
Finely chop cilantro and put into the same bowl. Zest the lime into the bowl too, only the green outer skin, not the white part, that will make the salad taste slightly bitter.
Drizzle olive oil, add salt, pepper, cumin and chili powder, squeeze the fresh lime juice directly into the bowl, mix well. The cilantro, lime juice and cumin will give that unmistakable Mexican flare of the salad.
Optional, you can always add grilled chicken, shrimp, salmon, steak, whatever you like to make it more filling and satisfying.
