I don’t know if this is really a salad because I never eat it plain. It’s one of those low-calorie, inexpensive stretchers that I add to lots of dishes like wraps and taco salads to add bulk and fiber without adding too many calories or too much fat. I make a big batch and keep it in the fridge, heating a little at a time as I need it.
Warm Black Bean & Corn Salad
- 1 can (or equivalent) black beans, rinsed and drained
- 1 medium onion, chopped
- 1 can (or equivalent) sweet corn, drained
- 1 tbsp chili powder
- dash of Tabasco
Saute onions in a tiny bit of oil or non-stick spray until they start to soften. Add black beans, corn, chili powder, salt, pepper, and Tabasco, stirring occasionally until heated through.