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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My wife and I cobbled together this recipe a couple of years ago, and we've been making AND EATING it ever since. It is even fairly healthy! Ingredients:
1 (16 ounce) can black beans, drained and rinsed (or pinto beans if you're really hard up) |
2 -4 tablespoons extra virgin olive oil (this is a recipe where less oil probably tastes best!) |
1/3 cup fresh lime juice (if you use bottled juice, i may have to hurt you!) |
3 tablespoons stemmed and chopped fresh cilantro leaves, more to taste |
1 tablespoon minced pickled jalapeno pepper, more to taste |
2 teaspoons minced fresh garlic |
1/2 teaspoon ground cumin |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup chopped red bell pepper |
1/2 cup chopped green bell pepper |
1/2 cup chopped red onion |
2 green onions, sliced,including both white and green parts |
Directions:
1. In a medium bowl, whisk oil, lime juice, cilantro, jalapeno peppers, garlic, cumin, salt, and pepper.
2. Add bell red and green peppers and both types of onions, and toss well.
3. Add beans, and toss again.
4. Cover, and refrigerate several hours or overnight, mixing occasionally.
5. Taste, and adjust seasonings as necessary; extra salt and black pepper do wonders, even though Glenda gets upset if I add too much salt.
6. Toss well before serving, or drain if desired (only if you are a real wimp!) This recipe should be doubled or tripled!
7. It keeps a long time in the refrigerator, and it tastes great!
8. Actually, the longer it sets, the better it tastes, so make it in advance if you can.
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