Cilantro Lime Black Bean Salad

Today I’m checking in from southern Minnesota while I spend today and tomorrow teaching school age children how to make a simple sewn book as part of a creative conference. This will be my fifth year teaching, missing a year here and there to have my babies, and I look forward to it and enjoy my time there. It’s amazing to introduce some children to sewing needles, of all things, since some have never seen one. Making books was an activity I did as a child, a subject I studied in college and a project I will continue to share so others can enjoy it as well. While I teach, my mom is hanging out with the birthday boy (thanks Mom!) and MJ’s mom (thanks KJ!) is holding down the house, caring for Love Bug while the newly de-wisdom-teeth-ed MJ recovers. Eek! I understand there was a bit of residual blood…

As usual, I brought along just about everything I own because I am a horrible packer. Too many clothing options because, while I packed, I realized my wardrobe consists of items where it doesn’t matter if something is spilled on it, smeared on it, spit, drooled, sneezed, coughed or sprayed on it. Not exactly chic. Hopefully my tired shining face will make up for it. :)

Along with clothing and the car full of other ‘essential’ things, I made sure to pack food. If we aren’t traveling to visit family, home prepared food is a must for me. Call it high maintenance or snooty, I know what I like and what I want to feed my family so we make room.

One of the favorites because of its ease-of-transport, its healthful qualities, its ability to fill and satisfy and, most importantly, its deliciousness, is this Cilantro Lime Black Bean Salad. Everyone likes it in our family, even Sweet J. We can scoop it up with chips wherever we are and I know we are eating good stuff.

My mom passed this recipe along to me after PC’s daughter shared it with her. As a lady who thoroughly enjoys lime, I was smitten from the get go.

Cilantro Lime Black Bean Salad

I listed the ingredients for a double recipe because that is how we make it every time. But, just in case you think it’s too much, you can always halve it.

2 – 15oz can black beans – drained and rinsed
2 – 15 oz can whole kernel corn – drained
1 bunch cilantro – leaves only – chopped
juice from 4 limes
4 Tbsp olive oil
2/3 cup red onion – finely chopped
3 tsp ground cumin
Salt and pepper to taste
A few drops of hot sauce to taste

Stir well. Cover and refrigerate until cold.

Eat with chips or alone.

Take care.