Saturday, February 11, 2012

Black Bean Pico de Gallo

So it's been a little while. I wish I could say I've been off doing something incredibly fabulous, but that would be untrue. I've just been busy with work and school, like always. There's been some exciting cooking in the last month or so, and some not very inspired cooking. Sometimes I photographed the more exciting foods, sometimes I didn't.

But here we are. I had a girls' sleepover with some cousins a few weeks ago. This black bean pico de gallo was one of the finger foods I made. It's so easy and so yummy. And the proportions of ingredients really just depends on how much you want to make, and your tastes. I normally use two cans of beans, so we'll go with that.

You'll need:
- 2 cans 15 oz black beans (or about 6 C dried black beans, soaked and cooked)
- 1/2 red onion, chopped
- 1/2 to 3/4 C corn
- lime juice, to taste
- cilantro, to taste
- sea salt, to taste

Just mix everything together in a bowl.

Your mind is blown, right? So simple. Sometimes if I have leftovers, I eat these in tortilla shells. Equally yummy lunch.

Monday, January 9, 2012

Black-Eyed Pea Salad

Kind of fell off the map there, eh? I kind of went on a break from my regular life while on winter break, and that included the blog. Break was amazingly wonderful, and admittedly, I did very little in terms of fun and new and creative cooking. Instead, I got lots of sleep, read several books, put in time at the gym daily, put in even more time at the dog park, got together with friends. You know, the fun things that can't be your priority when you have work.

Even though it's the second week of January, I'm eating black-eyed pea salad in the hopes that it will bring belated luck. I really like black-eyed peas but rarely eat them, for whatever reason. This salad has a tangy dressing, but I (think) I like it. And I really like eating it out of a mason jar. Not only is it super cute, but it makes packing my lunch for 2-3 days at a time much easier. I'm all about saving time, so making a big salad like this and serving it over several jars at once saves time, but more importantly, reduces the number of times I ask myself, "What the hell am I going to eat for lunch?" Maybe these little lucky legumes are rubbing off already...