Lately I’ve been spending quite a bit of time in the kitchen. I forgot how much I love cooking & baking. However, I don’t think J forgot how much he likes my food! 🙂 Anyways, a friend was visiting & mentioned I should start posting some of these recipes for everyone, so here’s the first one!
This past Sunday was the annual church potluck picnic, so I was faced with the task of finding something to make. Usually I would make a dessert, but we go to a very small church, so the chances of a potluck of desserts is pretty high. There are also several vegetarians & those that have severe gluten allergies. Oh yeah, the weather forecast was temps in the 90s & humid. Did I mention this was outside? Wonderful, what the heck to make to fit all these requirements?
Black Bean Salad with Corn & Peppers! This is a great recipe. Use it as a side dish for sandwiches, grilled dinners or as a base for crab cakes! It’s also vegetarian, gluten & peanut free. 🙂
Here’s the recipe:
Black Bean Salad with Corn & Peppers
2 cans, black beans, rinsed & drained
1, can regular size, corn, drained
1 green pepper, chopped
1 red/yellow/or orange bell pepper, chopped
1 small red onion, chopped
1/2 tsp. black pepper
1/4 c. balsamic vinegar
1 tbsp. olive oil
1 tsp. brown sugar
1 clove garlic, minced (it needs to be fresh to ensure gluten free-ness)
1/4 tsp. ground cumin
– Mix beans, corn, onion & peppers together.
– Mix remaining ingredients in a separate bowl for the dressing
– Toss together when ready to serve!
See? This is an awesome recipe! There’s really not even “cooking” involved, just chop & toss! It’s also incredibly cheap & makes a lot- another plus for potlucks!
