Tuesday, January 21, 2014

Black bean, corn, and bell pepper salad

It is clear, sunny and cold outside. The year is off to its real full start, no more breaks until March. We will be churning away at classes, homework, learning, projects, meetings, half way through the semester. To bring my own salad to work more often I made a sub-salad (not a Subway salad, but a salad that is part of a salad) --- I cooked a cup of small black beans in the pressure cooker for 25 min which leaves them with a nice, firm texture, and cooled them. For the salad, I added 1 half diced red bell pepper, 1/2 cup of frozen corn sauteed with a half jalapeno pepper and 1 garlic clove, some salt, added them to the salad with the juice of a half lemon. Bright and spicy!

back_bean_salad

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