Recently, I had one of those days that usually happens around the end of the month, right before our monthly pay day. Meal planning ideas ran out, leftovers were used up, and the pocket book was virtually empty. These things, combined, caused for a hopeful run through the pantry to see what I could use up for dinner.
Sometimes when this happens, I come up with nothing and we end up with “Egg in the Hole” or PB&J. I know some of you will attest that you resort to cereal in these desperate times. 🙂 Astonishingly enough, this particular evening I came across a recipe on the back of my canned black beans where I had everything in the ingredient list on hand. (Thanks to peppers I had frozen weeks ago.) And, although I am usually cautious of these types of recipes, I went for it.
We loved it. It’s basically a colorful black bean and corn salsa topped over a bed of lettuce and tortilla chips, with a zingy dressing. Makes for a great lunch, or a refreshingly light dinner that can be thrown together in minutes.
Black Bean Tortilla Chip Salad
- 1 red bell pepper , diced
- 1 green bell pepper , diced
- 1 yellow bell pepper , diced
- 1/2 cup diced red onion
- 1 can (15.25 oz.) whole kernel corn, drained
- 1 clove garlic , minced or pressed
- 1 teaspoon cilantro , chopped
- 1/4 cup olive oil
- 4-5 Tablespoons red wine vinegar
- 1 teaspoon lime juice
- 1 can (15 oz.) black beans, drained and rinsed
- Lettuce leaves
- Tortilla chips
- Mix the bell peppers, onion, corn, garlic and cilantro in a large salad bowl. In a separate small bowl, combine the olive oil, vinegar and lime juice. Pour over the salad and toss. Add the black beans and stir to mix. Serve immediately over lettuce and tortilla chips.
- Source: Barely adapted from Bush Beans