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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!

What's cooking? Find all our Meatless Friday featured recipes here.

Copyright 2018 Karen Ullo