Wednesday, May 8, 2013

Week 19: Southwestern Bean Salad

The Recipe
1 can (450g) black beans, rinsed and drained
1 can (285g drained) corn
1 medium tomato, chopped
1/3 cup red onion, chopped
1 spring onion, chopped
juice of 1 lime
1 tbsp olive oil
salt and fresh pepper
1 medium avocado, diced
1 diced jalapeno (optional)

In a large bowl, combine beans, corn, tomato, onion, spring onion, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado and jalapeno just before serving.

Alterations: I couldn't find spring onion, so added a bit more red onion instead. The ratios looked off, so I added another tomato and another avocado. Left out the jalapenos for DH's sake, but added some chili flakes to my portion.

The Verdict
LOVED it!! I served it with paprika/oregano marinated pork chops and it just fit the bill perfectly. Extremely delicious and will definitely be made again. DH wasn't too keen on the beans, so I'll have to try something else next time... chickpeas might work quite nicely as well.

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