JEM found this recipe and it’s definitely become a weekly staple in our house. It goes fantastic with tacos, burritos, quesadillas, etc. It is also great by itself. J has made it thinking it would last a few days only to discover I brought it to work for lunch with pita chips. Quick, easy, inexpensive, very filling, and oh so good.
- 1 can of black beans
- 1 can of no-salt sweet corn
- chopped fresh cilantro to taste
- 1/2 med. red onion (or to taste)
- fresh lime juice (~1/2 of a squeezed lime)
- 1/2 chopped de-seeded jalapeno or serrano (optional)
- 1 tbs cumin
- Drain the beans and corn
- Rinse both the beans and corn in a colander. Leave them to dry a bit.
- Rough chop the red onion (we cut it up fairly small.)
- Rinse the cilantro. Make sure to wash the cilantro very well. Unlike other herbs you may pick up from the store, this one often comes very sandy. So unless you like grit, clean it will!!
- Rough chop the cilantro.
- Rinse the hot pepper.
- Cut the hot pepper in half, de-seed, rough chop (again we do it pretty small or you’re like to get a VERY spicy bite.)
- Mix the beans, corn, cilantro, and hot pepper together. If then beans and corn are still pretty wet at this point then cumin will clump and be funky.
- Salt to taste.
- Squeeze lime juice over the mixture.