Monday, July 15, 2013

A Great Salad to Make During A Heatwave: Roberto's Mexcellent Salad

This is the dish I make when it's too hot too cook and I want something fast, flavorful and healthy.  It's my husband's bean salad.  We eat this alone, on top of greens, with chicken, without chicken...we've taken it to potlucks and it's great as a leftover since it tastes even better the next day.

Rob made this bean salad for me while we were dating.  He thought I was flattering him when I ooh'd and ahh'd over it, but I was serious.  It's a great salad!  Six years later, I still love it.  I think all guys should know it so they can impress their girlfriends with it.

Of course the salad would taste great with fresh corn and beans you cooked at home, but the beauty of this dish is that it tastes great even when the main ingredients are from a can or frozen.

Here's what you need!

Ingredients for Rob's Bean Salad:
  • Can of black beans
  • Can of corn
  • An avocado or two, sliced up into chunks
  • A pint of grape tomatoes cut in half (or chunks of regular tomatoes)
  • A bunch of cilantro
  • Lime juice
  • Balsamic vinegar (random, but it's very good in here)
  • Olive oil
  • Salt and pepper to taste
I often mix things up by adding things like:

  • Chopped red bell pepper 
  • A can of chickpeas
  • A splash of Yucateco hot sauce
  • Some scoops of salsa
  • A handful of crumbled feta
  • Chopped up mango

 Directions:  Mix everything up in a bowl and eat it.

Finish things off with some refreshing watermelon.

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