While I am on a little vacay, a few of my local Austin blogging friends will be guest posting. I hope you enjoy, and go follow their blogs!
Many times a potluck requires themed food. And what’s a more popular and festive theme than Mexican or Tex-Mex! This is a great salad to prepare that is both vegan and gluten-free — so you don’t have to worry about any dietary needs people may have. Plus it is very simple to make so you can make something from scratch instead of relying on the chips and salsa stand-by (though if you do want to go that route, make sure to try our Homemade Table Salsa!)
Black Bean Salad
- 1 15 oz can black beans
- 1 15 oz can corn
- 1 small red pepper, finely chopped
- 1/2 red onion, finely chopped
- 1-2 Tbs of fresh cilantro, finely chopped
- 1-2 Tbs olive oil
- 1 tsp hot sauce (I used Tapatio)
- 1 lime, juiced
- 1 tsp cumin
- Cracked black pepper, to taste
- Kosher salt, to taste
Drain both black beans and corn and combine in a medium bowl. Add chopped pepper, onion, and cilantro and stir to combine.
Add 1 to 2 Tbs of olive oil. You want to make sure you don’t make the mixture to moist so only use what you think is needed.
Add hot sauce and lime juice. Toss to combine.
Add cumin, as well as salt and pepper to taste. Toss to combine.
Let sit for 10-15 minutes before serving for ingredients to marinate together. Stir once more and serve.
Green Door Hospitality looks at the adventure that can be found within everyday entertaining. In an age where so much of human interaction is virtual, there is a simple beauty in seeing and relating with people in the “real world”. Kenley Leigh lives in the greater Austin area with her husband and their adorable new Scottish Terrier.