The warm spring weather has me craving light, crisp salads. I’m still waiting on all the fresh veggies of summer to fill my salad bowl but in the mean time I’m enjoying this delicious Black Bean salad for lunch this week. I like to choose a meal that I can make up and enjoy throughout the week. It simplifies lunch and is easy on the budget. I often do this with soup during the winter months but you can do this with salad too. Here’s how.
Black Bean Salad
1 can black beans, rinsed & drained(or cooked dry black bean equivalent)
1 can corn niblets, drained
salad greens of your choice*
sour cream or plain yogurt
In bowl mix black beans and corn together.
Top salad greens with desired amount of black bean/corn mixture. Top with salsa and dollop of sour cream or plain yogurt.
Keep black bean/corn mixture in the fridge and enjoy as part of a salad throughout the week as a frugal lunch or dinner.
*Spinach and lettuce are part of the Dirty Dozen. We try to fit as much organic food into our diet as our budget will allow and prioritize our spending based on which organic products give us the most bang for our buck. I buy organic spinach and romaine hearts(not chopped) for our salads because each have a pretty decent shelf life when sealed and stored properly in the crisper. If buying organic is a priority consider these or experiment with shelf life of your favorite greens to see which is the best buy for your money.