I spent this past week at my old college roommate’s newly purchased house (congrats again, Sarah and Marcus!). I passed the time communing with Mid-Atlantic nature, doing various summer camp appropriate activities and playing 1950s housewife to my favorite working gal north of the Mason-Dixon.
It’s tiring being a fifties housewife, especially in temperatures reaching 95 degrees with the humidity as high as it can possibly be without it actually raining. So by the weekend, my baking and casseroling muscles were beat, but we were hungry and growing crabby.
Thankfully, this quick and easy bean salad was conceived and on the table in about ten minutes flat. The Mexican vibe courtesy of cilantro and lime brightens up the hearty bean base. And the tangy sweetness from the balsamic vinegar might have you asking for seconds before you’ve even begun to clear your plate.
Ingredients
serves 2 to 3 people
1 15-ounce can black beans, rinsed
1 cup frozen corn
3 plum tomatoes, cut into chunks
1 small onion, diced
3 green onions, sliced thinly
3 tablespoons fresh cilantro, minced
2 teaspoons balsamic vinegar
1½ teaspoons olive oil
juice of one lime
juice of half a lemon
1 teaspoon garlic powder
1 pinch sea salt
1 pinch ground black pepper
Method
Rinse black beans thoroughly and plop into a large bowl. Give the frozen corn a quick boil to defrost, then run under cold water to bring back to room temperature. Add all the ingredients to the rinsed beans and stir well. Taste and adjust for seasoning.
Image © Yvonne Penzakov for BitchBuzz