Food Storage Friday: Black Bean and Corn Salad

I'm so excited about this recipe. Not just because it's delicious, but because I'm using my first garden produce of the year!

Last fall we planted cabbage, broccoli and red onions. It's just been the last couple of weeks that we've picked the produce and eaten it. This recipe features my homegrown red onions. Food grown in your garden is totally food storage because you aren't depending on anyone else to get it.

Ingredients: red onions, olive oil, corn, diced tomatoes, lemon juice, red wine vinegar and black beans.

I cooked these beans from dry and then just measured out two cans (1 2/3 cups each can) worth. You can use canned beans just fine.

If you have tomatoes from your garden, you can use those, but since my tomatoes aren't nearly ready yet, I just used diced. I drained them so they wouldn't be too wet.

Homegrown red onions!

Chop up the onion and combine the onion, corn, tomatoes and black beans in a bowl.

Add the lemon juice

oil and red wine vinegar

salt

pepper

Mix it all together. If you have cilantro growing in your garden, chop some up and mix it in. I'm not a big fan of cilantro--so I left it out. If you don't like cilantro either, check out this article: Cilantro Haters It's Not Your Fault.

Pack it up and take it camping, or to a BBQ--it's a delicious summer salad.

Black Bean and Corn Salad

What We Eat

1 15oz cans black beans, rinsed and drained

1 17oz can whole kernal corn, drained

1 15oz can diced tomatoes, drained

1 purple onion, chopped

1/4 cup chopped cilantro (optional)

3-4 Tbsp lime or lemon juice

2 Tbsp olive oil

1 Tbsp red wine vinegar

1 tsp salt

1 tsp pepper

Combine ingredients in a large bowl, cover and chill. Garnish with fresh cilantro.