When it comes to daily recipes, there are two essential criteria I stick to: Cheap, and Easy. This recipe is courtesy of The Billfold, and it is maybe the cheapest and easiest dish I know of. It's endlessly customizable, so you never have to eat it the same way twice. The key ingredient is the mother of all spices, Cumin.
I LOVE CUMIN. Let me shout it from the rooftops! I don't think there's any spice I love more, and it is the glue to this black bean salad.
- 1 can black beans
- 1 can diced tomatoes
- 1 can corn
- 2 tbs cumin (to start with)
- 4-6 tbs olive oil
- 1 tbs lime juice
- Optional: 1 can garbanzo beans, 1 cup frozen edamame, 1/4 cup chopped onion, 1 tbs fresh cilantro, 1-2 cloves minced garlic (pick and choose your favorites!)
- Strain all the canned ingredients and dump them into a big Tupperware.
- Put everything else in there with them
- Snap on the lid
- Shake it all up!
I guess you could use a spoon to mix the salad, but that's no fun.
This time around, I wanted to go for a chili-like consistency, so I didn't drain the beans or tomatoes. I also left out the cilantro, garbanzo beans, and edamame. And I just plain forgot about the onion. But that's the beauty of this combo - mix up the canned goods with some lime and cumin, and you've got yourself a meal.
But like I said, I was aiming for a bean chili, so I thought I'd top it off with some cheese.
Yeah, that's the stuff.
Okay, bye, I'm gonna go eat lunch.