How was your Labor Day? As we discussed yesterday, whether you labored or not, I hope you enjoyed your day.
We accomplished everything we’d planned, with the help of Fun Son and Northern Nephew. Those young, strappin’ men (and HH, too!) were so nice to help me with mission re-organization.
Along with the furniture muscling, Fun Son grilled the steaks and finished making the ice cream. He was a willing candidate to oversee the ice cream maker ice/salt management since peach home-made ice cream is his favorite! I’ll share that recipe soon – don’t know why I haven’t before now.
I didn’t make this Black Bean Salad yesterday, but it would have been a nice addition to our meal.
Why dip into the black bean salad? Because it’s a side dish or a dip. I love tortilla chips dipped into this salad. Imagine a salsa with black beans and corn added into the mix – you’ve got it!
As a side, pair this salad with most any type of meal, even with its Mexican flare.
My favorite is with hamburgers.
When having guests over for grilled burgers, this salad offers an individual choice. Each guest can choose the way they’d like to have it – either as a side or with a few tortilla chips.
I am all about giving choices.
Color on your plate.
Flavors in your mouth.
Farm fresh vegetables, like corn and bell peppers, green onion and tomatoes give your taste buds a reason to do a little happy dance.
Print your recipe below and enjoy, y’all. 🙂
- 2 cans black beans, drained and rinsed
- 2 cans yellow corn, drained
- ½ green bell pepper, chopped (can use red bell pepper)
- 1-1/2 cups chopped and seeded tomato
- ¾ cup chopped green onion
- 1 Tablespoon olive oil
- ½ cup fresh lemon juice
- 1 teaspoon salt
- Cilantro to taste (optional)
- Mix all ingredients together and refrigerate several hours to allow flavors to blend.
- Serve as a side dish or as a dip for tortilla chips.
I’m sharing this post with Metamorphosis Monday. Follow me there for more inspiration!
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