Thankfulness: November 15, 2008
Today I'm thankful for allegram's black bean salad. (Have you noticed how many of these are about food? This appears to be what I think about when I don't have a job.) It's a yummy and amazingly easy dish to mix up to take to a party. When she gave me the recipe, she said she's served it as a salad, as a topping for tostadas, and as a dip. Tonight, I ate it as part of a tostada and as a dip. I never did get around to just eating it plain, but I brought some of it home for tomorrow, which I may eat that way unless I get the urge to make it into a taco.
Black Bean Salad
1 large or 2 regular cans black beans
1 can corn
1/2 can olives, chopped or sliced
1 tomato, chopped
1 avocado, chopped
1/2 lime, juiced
vinegar
salt
pepper
Mix ingredients in bowl. Serve immediately. Do not refrigerate. (This is allegram's instruction; I often defy it and refrigerate the leftovers.)
Black Bean Salad
1 large or 2 regular cans black beans
1 can corn
1/2 can olives, chopped or sliced
1 tomato, chopped
1 avocado, chopped
1/2 lime, juiced
vinegar
salt
pepper
Mix ingredients in bowl. Serve immediately. Do not refrigerate. (This is allegram's instruction; I often defy it and refrigerate the leftovers.)