True, either a side for a meal or as a salad for lunch you will never go wrong. To begin with, there is the protein element of the black beans. Then, the other nutritious ingredients make this dish nothing else but a keeper, don’t you think? Smile.
Category: SALAD or SIDE
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost: $3.84 or 1.92 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free and Vegetarian
Servings: 2 lunch salads (or) 3 small sides
1 can black beans, drained, rinsed and spin dry (.99)
1 fresh corn ear cooked and detach from the husk (.45)
½ a mild jalapeno rinsed, seeds and veins removed (.15)
2 garlic cloves, chopped (.10)
½ small onion, finely chopped (.25)
2 tbsp. salad olives (.25)
3 tbsp. lemon juice (.40)
1 tbsp. balsamic vinegar (.25)
3 tbsp. olive oil ($1.00)
Prep all the ingredients, i.e., chop garlic and onion, cook the corn for about 10 minutes in high, when done, detach the kernels from the corn, and extract the lemon juice.
In a med-size bowl, mix all the chopped ingredients.
Add the lemon juice, balsamic vinegar and olive oil. Stir well and refrigerate until time to serve it. Done!
TOMORROW: MY SEAFOOD RECIPE TO USE THIS DISH AS A SIDE!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.