The Hubster hooked up with a group in our community that goes to breakfast once a week. They're called the ROMEOs (Retired Old Men Eating Out). Once a month, they have a pot luck supper which includes spouses. After going to my first, I decided that unless I wanted to eat food that seemed to require mayonnaise, cream, sour cream, or some other gooey, high-fat binder, I needed to bring something a bit closer to healthy as my contribution. And if they don't eat much of it, that means I get to bring home the leftovers.
Here's what I made last time—a compilation of several salad recipes. And, since it's just a salad, feel free to adjust with ingredients more to your liking. It's not like baking, where everything has to be exact. If you like things spicier or not-so-spicy, adjust the seasonings.
Black Bean & Corn Salad
2 cans black beans, rinsed and drained
2 ears corn, kernels removed. (If fresh corn isn't in season, just defrost a package of frozen corn. No cooking either way).
½ red bell pepper, chopped
½ green bell pepper chopped
1 jalapeño pepper, finely diced
3 scallions, sliced
2 tomatoes, chopped
Dressing:
½ c. apricot preserves
3 T lime juice
3 T olive or salad oil
1 t. chili powder (adjust to taste; chili powders differ in strength)
¼ t cumin
1 t. Chili lime seasoning (I used Cholula)
Salt, pepper to taste
Note: I'm one of those who thinks cilantro tastes like soap, so I don't use it, although if you like the flavor, several of the recipes I mingled to make this call for it. Again, it's up to your taste.
Mix everything together. I do it the day before so everything blends.
If you're bringing it to a pot luck, you can just put it all in a bowl, or you can serve it over a bed of lettuce. Or you can add shredded lettuce to the whole shebang right before serving.
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