So this weekend, when thinking of food to prepare for the week, I remembered this great recipe that was in this artsy cookbook my mom had. It was a recipe for a kind of bean salad. Robin made the salad for me one time and ended up keeping the cookbook (sorry Mom!) and I think my mom bought another one.
I really liked this salad, and I was thinking of calling Robin and/or my mom and asking if they had this book and would look up the recipe when I realized...um, you don't really need a recipe to make a salad with beans and cilantro in it. It's not rocket surgery.
So I got some ingredients and mixed up the following in a giant bowl:
2 cans of black beans, well rinsed
2 cans of corn, ditto (though I wished I had only used one can when I saw how much it was)
3 very good tomatoes, diced
2 avocados, cut into chunks *
1 small onion, chopped up pretty fine
1/2 of a cilantro bunch, diced to within an inch of its life
1 T olive oil
several splashes of lemon juice
salt, cumin (probably not enough to make a difference), & pepper
It didn't taste like anything right after I made it, of course, but after day in the fridge, it was pretty fantastic and exactly what I had hoped it would be (good in exactly the way I remember that recipe being good). It would probably also be good, and a little spicier, if you diced up a fresh jalapeno pretty finely and put that in there.
I ended up with about 10 cups of the stuff. I brought a 4-cup container to work to have as snacks, and the 6-cup container is at home. My boss wanted to try it, so I brought her about 1-1/2 cups yesterday, and she liked it a lot. (She said, "See, I could be a vegetarian if it was like this. This has flavor." Obviously she has not had much vegetarian food!)
(* I diced the avocados by splitting them in half and removing the pits, as one does, and then scoring each half down to the skin with a steak-type knife, in a criss-cross pattern. Then when I scooped it out with a spoon, it came out in little chunks.)