Fifteen minutes. You have fifteen minutes, right?
(Ok, fine, 20 minutes tops if you’re using one of those manual can openers <– which is actually all I use.)
In any case, a very limited number of minutes is all it takes to throw this salad together. Once you have it together, you have about 20 different options for how to eat this (I will list only five because I cannot, in fact, come up with 20 options, but trust you’re probably smart enough to think of 15 more ideas):
- As is, tasty salad in a bowl
- In a tortilla, topped with sour cream, feta, avocados, or whatever else your tortilla-eating heart desires
- As a “bowl,” on top some cilantro lime rice (or just plain ol’ rice), topped with any of the aforementioned ideas
- As a “dip” for tortilla chips
- On top of some lettuce, with a bit of extra dressing
This is also a super adaptable recipe. Today, you get the fifteen minute “we need dinner NOW” version because realistically, that’s what most of us need more often than not. But fear not, if even this version is too involved, you can remove or substitute an ingredient or two from the salad; for instance, you can use some green onions in place of red onions. You can leave out the tomatoes. You can use just one of the beans.
Also, you can definitely use my tips for making beans in the slow cooker. You can use fresh or frozen beans, which is definitely my preference (they taste WAY better), but the canned variety will be fine too.
Are you gathering that it’s pretty hard to screw this up? <– Those are my types of recipes. And now you can make this your type of recipe too.
- For Dressing:
- 2 tbsp. cilantro, chopped
- ¼ cup olive oil
- 3 tbsp. lime juice (preferably fresh)
- 1 tbsp. honey
- a dash of crushed red pepper
- salt, to taste
- For Salad:
- 1½ cups black beans (or one 15 oz. can, rinsed)
- 1½ cups garbanzo beans (or one 15 oz. can, rinsed)
- 1½ cups frozen corn
- ½ red onion, diced (see note)
- 1 red, yellow, or orange bell pepper, diced
- 1 cup fresh diced tomatoes (about 2 small tomatoes)
- Combine all dressing ingredients in a small bowl and whisk thoroughly. Then, in a separate medium bowl, combine both beans, corn, onion, pepper, and tomatoes. Pour dressing over the salad and stir to incorporate. If possible, refrigerate salad for about half an hour to let flavors blend, though your dinner will be just fine if you eat it immediately.