Meatless Friday: Mexican Bean Salad

Before my wedding, some of my mom’s relatives held a shower where everyone brought me a recipe. This one came from Christian (but not Catholic) romance writer Lawana Blackwell, who happens to be married to my mother’s cousin. It came with the warning, “Addictive!” but I was skeptical. A bunch of canned goods dumped into a bowl with a dressing? Hmm. But I tried it. I’ve been married a little over eleven years now, and I’m still making it, so it must be good. I’ve tweaked it a little to suit my own tastes. Feel free to do the same. This is a flexible dish that can work as a main course, especially during Lent, or as a side dish to tacos, burritos, or anything Mexican. You can eat it by itself or use it as a dip with tortilla chips.

Mexican Bean Salad
1 cup cooked rice, leftover or instant. This version used brown rice, but white works, too.
8 oz. can corn
15 oz. can black beans
15 oz. can red beans
¼ cup chopped fresh cilantro
About 5 colorful sweet peppers, chopped into rings, or 1 colorful bell pepper, chopped
½ cup olive oil
¼ cup red wine vinegar
1 tsp. chili powder
½ tsp. salt
¼ tsp. pepper

Separately, pour the red beans, black beans, and corn into a colander and rinse each of them well. Then put them in your salad bowl. Add cilantro, peppers, and rice. In a separate bowl, whisk together olive oil, vinegar, salt, pepper, and chili powder. Pour the dressing over the salad and toss well. For best flavor, refrigerate several hours before serving. Enjoy!

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