Val’s Vibrant Black Beans

Val is amazing! Smart, beautiful, athletic, and a genius in the kitchen. Thanks to her, this recipe is a regular on our menu. Stuff it in tacos and top with salsa and avocado, serve on top of your favorite lettuce or cabbage (we love red cabbage) for a salad, or serve as a “dip” to scoop up with your favorite corn chips.

This dish is very flexible, the corn may have been our addition, so if you prefer without, or don’t have corn, just omit and add a bit more of another ingredient. My Mom would like the corn since it adds vitamin “eye” (eye appeal). Val’s original recipe is made with tomatoes, we like colorful bell peppers too, so use either….or, go crazy and include both!

Val’s Vibrant Black Beans

Servings

4-6

servings

Cooking timeminutes

Total time

15

minutes

Ingredients

• 1 can black beans, rinsed (1 1/2 cups beans)

• 1 yellow, red or orange bell pepper, diced*

• 1 onion, diced

• 1/2 cup corn, optional (frozen works well, allow to come to room temp)

• 1/4 cup cilantro

• 1 Tablespoon fresh crushed garlic (or, more to your liking)

• 3 Tablespoons freshly squeezed lime juice

• 1 Tablespoon extra-virgin olive oil

• a bit of salt to taste

• abundant love

Directions

• Mix everything except the black beans and toss with lime juice, oil, and salt. Next, mix in the black beans and dig in!

Notes

• * 1-2 diced tomatoes substitute well for the bell pepper.
• Leftovers can be stored in an airtight container in the refrigerator for about 5 days.