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"it's too hot to eat" salad
2 15oz cans black beans, drained and *well-rinsed*
1 15oz can whole kernel no-salt-added corn
1 medium-large tomato
1 medium bell pepper
1 small onion
1 mango
Chop the tomato, pepper, and onion fairly finely. Coarsely chop the mango.
Mix everything together (with a couple of grinds of black pepper and a
couple of shakes of salt, if you're so inclined) and let chill for an hour.
This gets even better once it sits overnight. My hunch is that this would
be excellent with some fresh cilantro, but of course I didn't have any.
This also makes an excellent salsa with an extra tomato and a little more
liquid of some variety.
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| Free recipe:
"it's too hot to eat" salad
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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