Wednesday, May 23, 2012

Spicy Black Bean Salad

I found the original recipe for this salad on Pinterest, where I basically find everything good in my life {except my kids and Bill}.
The original recipe looked good, but it called for a few things I didn't have on hand and when I made this I was hot and tired and had only had a can of plain tuna and an apple for lunch, which had been roughly 7 hours prior-a smooth move which I don't recommend. 
Needless to say, I wasn't going to the store to get shit like lime, cilantro and sugar, so I made do with what I had.
It turned out amazing none the less, and I ate almost the entire bowl of it by myself, completely negating the calorie deprivation I put myself through all day long.
This is why I'm fat. 

Modified Spicy Black Bean Salad

What you need:
1 can of black beans, drained and rinsed
1 vine ripened tomato
1 ripe but still somewhat firm avocado
1 red bell pepper
1 tsp minced garlic
a few shakes of Tobasco
a big ole tablespoon of your favorite salsa or pico de gallo

The making of this is pretty easy: 
Rinse and drain the beans, chop the veggies and combine everything except the avocado at first.
Add a dash of salt and pepper if you like it, and let the mix set for a bit so the flavors all come out and the beans soften just a bit.
Add the avocado when you're ready to eat it, and enjoy!

If you're going to refrigerate the leftovers, sprinkle a little lemon juice on it and smoosh some plastic wrap right down on top of it, and all around the inner sides of the bowl it's in so the avocado won't go brown.

Also, be careful. This shit is addicting and delicious but sneakily filling.
You will be happily pigging out, and all of a sudden BAM, you are super full, because those beans hit you like a ton of bricks.

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