Tuesday, August 28, 2018

Fork It Like a Salad, Chip It Like a Dip #Vegan

I love this dish, especially in the summer, but I have to be careful about the salsa I use, because my DH has a sensitive esophagus. Me, not so much, so, if I'm making this for just us two, I can use almost none in his and add some to mine.

This is called various things, but I call it black bean salad.
The picture was dark, and I fiddled with it to try to make it usable. Forgive my failure. This is really very good.


  • canned black beans, drained and rinsed and drained again (I used the southwest seasoned)
  • corn (cut fresh off the cob is best, or cut off leftover corn on the cob)
  • salsa, of whatever heat you like.

Mix these ingredients together in whatever proportions you like. Drain before serving.

I'm posting at my own blog today about a light but lovely summer supper.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes


Cerebrations.biz said...

I use raw black beans and cook them in water and jalapeno peppers. And, instead of salsa, I douse them with chopped tomatoes.
I agree- yum , yum

Marian Allen said...

I don't think I've ever seen raw black beans around here. Of course, I've never looked for them, so.... Your way sounds good and hot!