For more than two decades, each week I wrote the Recipe Exchange column that appeared in The Advocate and Greenwich Time newspapers in Fairfield County, CT. One of things I loved most about the column was the amazing people I met over the years — some in person, some over the phone, others by e-mail — but many became friends who I came to know and love. And to also rely on when I needed a reader request filled.
So today, I am simply posting a recipe, one that has been in my family forever. My mom soaked her black beans, but years ago I decided Goya was just as good. It's a simple, quick side dish, although on nights when I am alone, it has been more than enough for dinner. It is so versatile, I make it in bulk, and use it to top a salad at lunch. Or throw in some grilled chicken and call it dinner.
Black Bean Salad
2 cans black beans, rinsed and drained
1 red onion, diced
1/2 lb. frozen corn (Trader Joe's roasted, grilled corn is the best)
Juice of 1 lime
1 cup salsa of your choice and heat
1/2 cup chopped cilantro
Salt and pepper to taste
- Mix it all together. I told you it's easy!