This last weekend, we went to visit with the Ginger’s family and celebrated his mother’s birthday and a late mothers day. We got to hang out with his sister and her family, his niece and her family, little kids running around, laughs and more. The live on a lake and it is so beautiful and peaceful. There are blue herons and egrets, ducks, hawks, lots of squirrels and pretty woodpeckers. One day, I will share the photos of the backyard. It is a very cool oasis and it is always a good time.
When I made the guacamole the other day, I also decided to make a black bean salad, I guess, it would be similar to a Texas cavier, but it definitely is not as tangy. It is good as a side dish, even as a topping over tater tots or nachos, or like I did the next day and added it to my salad and ate it as lunch. I also made this recipe using what we had in the cabinet as it is quick and ideal for a workday weeknight dinner
Black Bean Salad Recipe:
2 cans of organic black beans – drained and rinsed
2 cans of organic tomatoes – drained
1 can of organic corn – drained
add all the contents of the cans into a bowl and stir
now is the fun part – adding the spices and making it your own:
I used the following:
half a bunch of cilantro – rinsed and minced
7 or 8 slices of pickled jalapenos – minced (you can use fresh if you have on hand – half of a medium one or a whole small one – de-seeded and minced)
1 tablespoon of minced garlic
1/2 of a small onion minced
6-8 natural black pitted olives minced
juice from half a lime
a dash of crushed red pepper, a dash of cumin, a dash of garlic powder
salt and pepper to taste.
mix all the ingredients together in the bowl with the black beans, tomatoes and corn. I let mine sit for 5-10 minutes for the flavors to blend together, stir and serve. Add as a topping, eat with chips, your guacamole or just by the spoonful. I love the versatility. Enjoy!
Until next time, may blessings abound,