This recipe is fast, easy to make, and inexpensive – and it looks real nice too. It does not need to be cooked and can be made hours in advance of serving.
Cilantro and Cumin are two of my favorite flavors and both make an appearance here. I have found, however, that not everyone likes the taste of Cilantro which some have described as “soapy.” I wonder how they would know it tastes soapy.. unless their mothers made good on the consequences of childhood swearing. Anyway, that’s why I flag it as optional.
Serve the black beans and corn salad in warmed burritos accompanied by a good hot sauce – we like Texas Pete here in the stew. Toss a few tortilla chips and salsa on the side and you have yourself a party.
Need This
1 – 15 ounce can of black beans
1 – 8 ounce package of frozen corn
1 medium size red pepper – chopped
Olive oil
Ground cumin
Salt
Cayenne Pepper
1 heaping tablespoon of chopped cilantro (optional)
Shredded cheese (Mexican blend)
Texas Pete hot sauce
Do This
Drain and rinse the black beans in a colander.
Microwave the corn until just thawed (about 2 minutes).
Throw the black beans, corn, and chopped red pepper into a large bowl. Add salt, cayenne pepper and cumin to taste. Pour in a couple-a-three glugs of olive oil and mix real good.
Warm up some burrito wraps in the microwave. Fill the burrito wraps with the BB&C. Sprinkle a little shredded cheese over top and a couple a shots of hot sauce and roll them suckers up. Serve warm.
Serves 4. My Cost Approx $ 4.15 Total – about $ 1.03 per serving.