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Teeny Tiny Taco Topping

We came up with this over Memorial Day Weekend, when plans got changed around and we didn’t have thawed meat to grill. Teeny Tiny Tacos served us well as one of our exceedingly rare dinner-on-the-couch-in-front-of-the-TV occasions.


Teeny Tiny Taco Topping

2 15oz cans of black beans, rinsed and drained
1 can whole kernel corn, drained
1 T minced garlic
1/4 c prepared salsa (mild or wild, you decide)
1/3 c lime juice
1/4 c chopped fresh cilantro

Stir all ingredients together and chill at least 4 hours, overnight if you can. Serve with corn chips.

Actually, I made this to double as tonight’s dinner, served with Spanish rice, and then the leftovers can go in tomorrow’s thermoses. “Meatless dinner on a Thursday in Ordinary Time?” you ask. “What has gotten into you?” A couple of things. The novel I’m working on right now involves researching into the nastiness that is dioxin. Dioxin gets ingested by animals, stored in their fat at concentrated levels, then gets eaten by us and stored in our fat in concentrated levels … so if I’m ever eaten by a bear, that poor bear will suffer from serious dioxin poisoning. But seriously. It’s given me pause as to how often I serve my family meat. The second thing is something we learned over our Lent 2012 challenge: eating meatless isn’t as big a deal as we thought it would be.

Copyright 2013 Erin McCole-Cupp