This weekend I made my standard Black Bean Salad, kicked up a notch. Now, I have been making this salad for years and taking it to potlucks, as an antidote to all the pasta salads that are on the tables.
Black Bean Salad
1 can black beans, drained and rinsed
1 can corn (you can also use fresh or frozen and either yellow or white)
1/2 c.cilantro, chopped (can use parsley, but cilantro is better)
1 red bellpepper, chopped (either raw red bell pepper...or green...or chopped canned piquillo peppers.
Italian dressing to taste
My secret ingredient, that nobody believes, including me, is the Italian dressing. It does not make sense for Mexican cuisine, but it is perfect flavoring. The cumin brings it to fiesta time. This time I used the chopped piquillo peppers for the first time, because I did not have any fresh peppers, and it was much better.
Now for the soup.........
Mexican Chicken and Tomatillo Stew online. I did make some changes, but it was the best soup I have ever made. Much better than my doctored up canned tortilla, for sure. I am getting some confidence in the soup category, at last.
You can go to the link to print the recipe. Now here are my changes: