I like bags of dried beans. They're cheap and easy to store. Sure, you have to soak them and all that business, but I quite enjoy the process. However, I've been ignoring those bags this summer, replacing them with cans. Maybe it's the heat. We'll get acquainted again in the fall, those bags and I, when tending to them feels right. For now I want the lazy man's route. Grabbing a can of beans is a good place to start. And knowing how to transform a can of beans into a substantial lunch is even better. I consider it an important life skill. I'm not afraid of popping open a can every now and then, especially when I can get lunch on the table in less than ten minutes.
The ingredients in this salad are some of my favorite. There's tomato, avocado, cilantro and green onion. I've been getting some big ripe beauties in my CSA and I like to show them off alongside the beans. I've only dressed it with lemon juice, no oil, to keep things light and fresh. It feels festive. It's a celebration of an effortless meal, the essence of summertime cooking. To make more of a meal out of the black bean salad, serve it alongside quinoa or brown rice if you don't mind turning on your stove. With all that time I saved, I can get back to more important matters like sitting on our outdoor swing and getting lost in a good book. I'm not ashamed of my priorities at the moment, or for that matter, opening a can of beans. Expect to see some more lazy recipes around here real soon.
~Easiest Black Bean Salad Recipe~
1 can black beans, rinsed well and drained
1 very large tomato, chopped
1 avocado, chopped
4 scallions, chopped
handful of cilantro, chopped
juice of 2 lemons, or to taste
salt to taste
Add black beans, tomato, avocado, scallions, and cilantro to a large bowl. Mix until combined. Squeeze lemon juice over top and add in salt. Toss again and adjust seasonings to your liking. Serves 4.