I was asked to teach a few classes on frugal food for the ACE program in conjunction with the Boys & Girls Club and our local ISD.
My aim was to have reasonably inexpensive, healthy, and most importantly tasty recipes to share.
Each class I would provide the recipes and demonstrate them.
And let me tell you, being a cooking show host is harder than it looks.
This recipe for black bean salad is a favorite in our house and was the run away hit in the class.
Black Bean Salad
2 cans Black Beans, rinsed and drained (or cooked black beans)
¼ of a Red Onion, chopped
½ of a Colored Bell Pepper, diced
1 Jalapeno (fresh or pickled) sliced
½ c. Cilantro, chopped
½ tsp. Granulated Garlic
Juice of a Lime
3 Tbs. Oil
Salt, to taste
Mix oil, lime juice, garlic granules, and salt together. Adjust seasonings to taste.
Mix all remaining ingredients in a big bowl and pour dressing over top. Mix well.
Serve room temperature or cold.
This is part of Full Plate Thursday.