This one is a hit with everyone but DS who loathes vinegar. Poor kid can't even stand the smell!
Mexican Salad
15 oz black beans
2 c corn
1/2 red pepper, diced
1/2 green pepper, diced
1/4 c olive oil
2 Tbl lime juice
2 Tbl lemon juice
1/4 c red wine vinegar
1/2 tsp honey
1/2 Tbl cumin
1 tsp pepper (black or lemon pepper)
2 Tbl cilantro, chopped
1 tsp salt
1 dash hot sauce
1/2 tsp chili powder
1 clove garlic
Combine beans, peppers & corn. Whisk together remaining ingredients. Pour over vegetables & mix well. Chill thoroughly.
I haven't tried this one yet, but thought it sounded good.
Fast Black Beans and Rice
2 c water
2 c instant brown rice
2 1-lb cans organic black beans, drained
2 c low-sodium salsa, undrained*
1 tsp dried oregano
Light sour cream (optional)
* Green Mountain Gringo Salsa is a good brand.
Time: 15 minutes Yield: 4 servings
Bring 2 qts water to a boil; stir in the rice, cover & reduce to medium-low. Cook 10 min, or until rice is tender & all water is absorbed.
While rice cooks, place remaining ingredients, except for the sour cream, in a 2-quart pot & bring to a boil, stirring occasionally. Reduce to medium-low, just to the point of a simmer. Cook, stirring occasionally, for about 5 minutes, or until the flavors are blended.
Divide the rice among individual serving plates, and top with the beans. Serve immediately, as is, or topped with a dollop of light sour cream, if desired.