Black Bean, Corn and Tomato Salad

 Not my recipe...recipe found HERE

 

Ingredients

1½ cups (1 15 oz. can, drained) black beans
1 small red onion, diced
2 avocados, pitted and cubed
2 cups fresh corn kernels (from about 3 cobs)
1 pint cherry or grape tomatoes, halved or quartered
Juice of 2 limes
2 tsp. olive oil
¾-1 tsp. kosher salt
½ cup fresh cilantro, chopped

Directions

• In a large bowl, combine the beans, red onion, avocado, corn, and tomatoes.  Add in the lime juice, olive oil, and salt, and stir well to blend.  Gently mix in the cilantro.  Serve chilled or at room temperature.

Baked Beans

(Mom)

3 large cans campbells pork and beans
1 lb bacon, cooked and cut up
2 - 3 onions
5 Tbsp molasses
1 1/2 cups brown sugar
5 Tbsp catsup

Drain beans (don't rinse) and place in bowl.  Add the bacon.  Cook onions half way in some bacon grease, then add those and the rest of the ingredients.  Bake at 350 for about an hour to an hour and a half.



Cut down version...

1 big can, 2 little cans (or 3 28oz cans)
1/2 lb bacon, cooked
1 1/2 onions
ketchup
molasses
3/4 - 1 cup brown sugar

Guy Fieri's Black Bean and Corn Salsa

4 ears corn, grilled (or 1 can of corn)
2 Tbsp olive oil
1 cup diced (very small) red bell pepper
3/4 cup diced (very small) red onion
1/4 cup cider-vinegar
1 (15 oz can) black beans, rinsed and drained
1 tsp minced garlic
1 tsp sea salt
1 tsp fresh cracked black pepper

Grill corn about 2 minutes.  In a medium saute pan over medium heat, saute pepper and onion in the olive oil.  Saute 3 minutes, then add vinegar, beans and corn; saute for 2 minutes.  Stir in garlic and saute 1 minute more.  Remove from heat, season with salt and pepper.  Eat with tortilla chips.

Slow Cooker Refried Beans

1 onion, peeled and halved
2 cups dry pinto beans, rinsed and checked for stones
2 cloves garlic, minced
3/4 tsp salt
1/2 tsp black pepper
big pinch of cumin
some chili powder

Combine all ingredients and cook on high for 8 hours.  Remove large onion chunks.  Drain excess liquid, but save some extra in case beans need a little more as you mash them.  Mash and eat!

Crispy Bean and Cheese Burriots

Rice - cooked....about 1/3 cup per burrito
1 cup salsas
1/3 cup chopped fresh cilantro
1 avocado
1 Tbsp lime juice
6 flour tortillas
1 cup shredded jack or cheddar cheese
1 can black beans, drained and rinsed

Stir salsa and cilantro into rice.  In another bowl, combine avocado and lime juice...mash.  Lightly butter bottom of tortilla.  Sprinkle some cheese on, then a heaping 1/4 cup beans, heaping 1/3 cup rice mixture.  Avocado.  Fold like an envelope.  Heat skillet.  Heat and brown the burritos.  Serve with some sour cream.