Summer Black Bean Salad
Beans, beans, good for your heart…and great for a party hang! Since we live in the Northeast, almost half the year we are confined to indoor eating, though we’ve been known to have spontaneous snowstorm barbecues. But in the summer, our deck becomes our new dining and living room. We spend most of our time outside – whether it’s the kids doing homework on their laptops at the deck table, reading the paper with a cup of joe as the summer sun rises, or every night for dinner. And it seems a staple for dinner is the summer black bean salad. It has a distinct southwestern taste and goes great with everything from dogs and burgers to steak and shrimp. It’s fast, easy and delicious.
- 2 cans black beans
- 1 can of corn – whole kernels
- 1 red bell pepper – diced
- 3 scallions – chopped
- 1/2 cup fresh cilantro – chopped
- 1 tblspn chili powder
- 1 tblspn canola oil
- salt & pepper
Drain beans and corn. Rinse with cold water. In a bowl, combine all ingredients. Mix thoroughly. You’re done.