I made this great black bean salad to go with our turkey tacos last night. Granted, it gave Mike heartburn, but that's to be expected. Sorry hun.
It's a Cooking Light recipe, so I can't take all the credit, but I did tweak it some for our own likes. It was so easy, fresh and healthy. It could work as a salsa too if you added some jalapeno and cilantro.
2-15 ounce cans of black beans, drained and rinsed.
1/4 cup fresh lime juice (about 2 -1/2 limes)
1 tbsp. sugar
1 tbsp. olive oil
1/4 tsp cumin (Mike thinks this spice smells like B.O.)
1 chopped red bell pepper
About a cup of chopped green onions
2 chopped roma tomatoes
A lil salt and pepper
Mix the beans, pepper, tomato and onion together. In a separate bowl, mix the dressing (sugar, juice, oil, cumin, s&p), then pour onto veggies and mix well. Refrigerate for 30 minutes or so.
You can really add any veggies you like to this little culinary fiesta. Enjoy!
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