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Today I'm thankful for [livejournal.com profile] allegram's black bean salad. (Have you noticed how many of these are about food? This appears to be what I think about when I don't have a job.) It's a yummy and amazingly easy dish to mix up to take to a party. When she gave me the recipe, she said she's served it as a salad, as a topping for tostadas, and as a dip. Tonight, I ate it as part of a tostada and as a dip. I never did get around to just eating it plain, but I brought some of it home for tomorrow, which I may eat that way unless I get the urge to make it into a taco.

Black Bean Salad

1 large or 2 regular cans black beans
1 can corn
1/2 can olives, chopped or sliced
1 tomato, chopped
1 avocado, chopped
1/2 lime, juiced
vinegar
salt
pepper

Mix ingredients in bowl. Serve immediately. Do not refrigerate. (This is [livejournal.com profile] allegram's instruction; I often defy it and refrigerate the leftovers.)

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Date: 2008-11-17 02:03 am (UTC)
From: [identity profile] allegram.livejournal.com
Black beans and avocados do not fridge well, cool them and risk a loss of flavor!

Mmmm, I'm not even hungry and now I want black bean salad...

-Erin

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Ruth Sadelle Alderson

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