Bless Me Father for I Have Pooted

When the weather changes, so do my taste buds. I start craving warm-weather foods. I may have mentioned my issues with moderation and food is no exception. I go through these phases where I eat a lot of a certain food until I don’t want it for a while. You get the picture.

So, this week I revisited a favorite recipe – black bean salad. Yum.

But, there is an inherent side-effect. Thanks to my aforementioned issues with moderation, I will be careful not to stand near my husband when he lights the grill. It would be a real shame if the methane escaping from my body spontaneously combusted and set my mompants ablaze.

Further, this is not food you eat before you go to Yoga or church. (Bless me Father for I have pooted). But, hey, it’s great for you. And it is quick and easy to make. If you, too, would like a healthy snack and don’t mind a little green cloud instead of a shadow, here is the recipe.

Black Bean Salad

I find it’s less wasteful to make 1/2 the recipe at a time. I save the other half of the cilantro and red pepper, etc. and then have fresh black bean salad twice in the same week! (My poor husband).

• 2 – 15 1/2-oz. cans black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 red bell pepper
• 1 bunch scallions
• 1/3 cup fresh cilantro, chopped
• 3 tbsp. extra-virgin olive oil
• 3 tbsp. red wine vinegar
• 1 small clove garlic, finely minced (optional)
• 1/4 tsp. salt, or to taste
• 1/4 tsp. black pepper, or to taste

Pour the beans into a colander. Pour the frozen corn on top of the beans. Rinse the vegetables with cool tap water. Drain well. Pour the beans and corn into a 3-quart or larger bowl. Seed and finely dice the bell pepper and add it to the bowl. Finely chop the scallions, using all of the whites and enough green tops to make 1/2 cup. Add them to the bowl. Using kitchen shears or a knife, chop the cilantro and add it to the bowl. To make the dressing, pour the olive oil into a 2-cup glass measure. Whisk in the vinegar, optional garlic, salt and black pepper. Add to the beans.  Serve at once or chill until ready to serve. Serves 6 generously as a side dish or 4 as a main dish.