I know, I don’t like the name either. But this is what my mom chooses to call it so out of respect for her(since it’s a recipe I got from her), I’ll keep the name.
This is an incredibly easy bean salad to make, great for an appetizer, potluck, healthy snack, addition to any Mexican/Tex Mex kinda meal.
What you need…
1 can black beans
1 can white beans(red kidney work fine too)
1 can corn(white, yellow, or a mix)
1 small onion(white preferably)
1/2cup rice wine vinegar
1/4cup olive oil
2 tbsp green onion
2 tbsp cilantro
1 tsp cumin
What to do…
First open all the cans(beans and corn) and rinse thoroughly in a colander. Make sure they dry pretty well before moving on.
The dice up onion, tomato, avocado and add to beans/corn in a large mixing bowl.
Set in refrigerator for at least 30 minutes(ideally at least an hour to chill).
Mix olive oil with vinegar and cumin.
Mince cilantro and green onion.
Take out bean/corn mix in bowl, add olive oil/vinegar and toss thoroughly to make sure it’s coated. Sprinkle cilantro and green onion on top.
Can serve immediately. Be sure you stir up regularly so olive oil/vinegar dressing doesn’t sit on the bottom of the bowl.
This is great on some chips as a dip, or can be a standalone app with a fork.
When finished, throw back in refrigerator and it’ll keep ok for a few days(but will become increasingly soggy…gross).