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Black bean and corn salad, OM NOM NOM

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Black bean and corn salad, OM NOM NOM

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As many of you have probably noticed, it's too hot to cook.

I could deal with this by living on cheese. However, the doctor said my cholesterol was too high, so I need to find other alternatives. For all that I mostly eat vegetarian, it's NOT low-fat or high in vegetables, because of my fussy eaters.

I decided that it was perfectly okay to make something that only I was going to eat. It's a salad I used to make all the time when I worked at Michaele's.

1 can black beans
Roughly the same amount of frozen corn kernels, thawed by putting them in the colander along with the beans when I rinsed the can goop off of them
1 red bell pepper, diced
1/2 red onion, diced
Plenty of cilantro, chopped
Salt and pepper
Dressing: olive oil, red wine vinegar, lime juice, pinch of sugar, Tabasco sauce (no, I didn't measure, I just kind of kept whisking and pouring until it tasted about right)

I let it marinate in the fridge for an hour. It'll probably be even better tomorrow.

For the record: adding a bag of Numi Dry Desert Lime tea to the two bags of Red Rose for my pint glass of iced tea is maybe just a LITTLE too tart to drink unsweetened. Try with sugar next time.

Beans have soluble fiber. That lowers cholesterol, right?

Anyway, it's tasty, and it didn't involve HEAT.
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