Ingredients (makes 4-6 servings):
2 cans black beans
1 medium red onion
1 small handful cilantro (not chopped)
2 Thai green chiles
Juice of 1/2 lemon
Tortillas, cheese, sour cream, guacamole, hot sauce, etc.
Rinse and drain both cans of black beans. Make sure they are properly drained before mixing with other ingredients or the salad will be quite wet. Dice red onion, finely chop cilantro, and thinly slice Thai chiles before adding to black beans. Squeeze juice of 1/2 lemon and mix together. This salad tastes best when it’s able to sit in the fridge overnight – the cilantro and lemon really temper the sharpness of the red onion. Thinly sliced green onion is also a great addition. This particular recipe is one of my favorites for several reasons: it’s cheap, it’s healthy, it’s easy, and it is absolutely delicious. This is a staple of Mexican night at my house and has become such a favorite that it traveled with me to college. Black beans are cheap and easy to stock and the other ingredients are ridiculously easy to come by. I’ve experimented with lime juice instead of lemon and my boyfriend even added bacon once. Obviously that’s off-limits for me this year. This dish is also an excellent vegetarian source of protein. It substitutes so well for ground beef on Taco Night that my carnivorous roommates request it.