Black Bean and Corn Salad

Here in the Short house, we like our tacos, and nachos. Every time I head to the store, chips, salsa, taco stuff, and all the yummy toppings are on my list. While looking at all the very yummy-looking things on Finding Vegan, I came across this recipe. I found a very similar one in the cookbook I just got (thanks Borders for going out of business and 50% off!), and decided I would try the one that looked simpler/had less ingredients. So, after the kid, and husband were in bed, I figured I'd mix it all up so we could enjoy it the next day (I only made 1/2 the recipe in case we didn't like it.). Lunch came, and what does Steve want...a quesadilla! Normally I use leftover taco meat with onions, taco bell sauce, jalapenos, cheese. Well, there wasn't any taco meat leftover from the night before, so I decided to make his quesadilla with the black bean salad (which to me is more like a salsa...maybe we'll call it a salsad!), jalapenos, and cheese. I tried a couple bites of the salad before I made his lunch, and it was pretty good! I figured the taco bell sauce wasn't needed.

After Steve's first bite, I asked him how it was and he said "This is SO good! This is a restaurant quality quesadilla!". Awesome! I love when I try new things, and they actually end up being good! (I didn't add any avocado to it though.)

Here is this yummy salsad recipe I found here:

Serves 6 - 8

Ingredients

2 15-ounce can black beans, rinsed and drained (or about 3 cups cooked dried beans)
3 ears fresh corn, cooked, cooled and kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots (you'll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced

Directions

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired.  Serve at room temperature.


And lunch today was (for Steve) was nachos covered in this yummy salsad and cheese, and I had rice, lettuce, yummy salsad, and guacamole! SO GOOD!!! This is one recipe I will definitely be making again!