Vegetarian cooking…black bean salsa

Okay, I’m only a part-time vegetarian and this recipe doesn’t necessarily involve a lot of cooking, but it is one of my favorites.  I prepare this dish at least once a month.  It’s quick, easy, inexpensive and healthy…what more could you want?

These are my main ingredients for the quicky winter version of this meal (I’ll post my summer time, fresh from the garden version of this recipe later).  When I have time, I actually cook dry black beans…a much tastier, even healthier option.  But when I’m tired and pressed for time, a can of black beans will do just fine.  I open the can and dump the contents in a colander, then rinse with cold water to get rid of some of the sodium.  Once the beans have drained a bit, I open the tomatoes and pour  them over the beans and let it all drain while I prep the veggies.

I dice a small onion, mince a couple of cloves of garlic, take about a half a cup of frozen corn out of the freezer and put it all in a bowl.  Then add the bean/tomato mixture, sprinkle in some basil (fresh if I happen to have it, but dried will work) and my secret ingredient…Hendrickson’s sweet vinegar and olive oil dressing.

Mix it all up and serve with baked tortilla chips or over quinoa…it also makes  a delicious “taco” salad served over lettuce with some cool Ranch dressing or sour cream…yum!

My mouth is watering  just thinking about this!