2 cans black beans
1 large tomato (diced)
1 avacado (diced)
2 cooked ears of corn (off the cob)
1 cup of salsa
2 tbs vegetable oil (optional)
1 tbs chili powder
1 tbs garlic powder
.5 tbs onion powder
.25-1 tsp cayenne (depends how hot you like it!)
1 tsp cumin
The other nice thing about this recipe is that is fairly cheap to make, if you are a poor grad student like myself.
I like to buy Michigan sweet corn and use fresh corn for this recipe, but I suppose canned corn would also work, as long as it is drained.
As beans are heating up, add the corn to the mix.
Next, add your diced tomatoes and garlic powder, onion powder, cumin, and cayenne. I generally prefer the tomatoes to be cubed about 1/2-1 inch in size. Mix gently and let the tomatoes stew. This usually takes approximately 10-15 minutes.
|Everything is stewing|
Once the tomatoes are softened up, you're ready to add the salsa and avocado. Add these into your mixture, stir gently so not to smash the avocados, and let stew another 5-10 minutes.
|Salsa to help sauce it up|
|Avocado is full of healthy fat|
Once everything is nice and stewed, you have a delicious dish ready to serve. I'll eat this on its own, often garnished with some sour cream. Another option is to serve this over rice. It would probably even be pretty good eaten as a wet burrito.
|Budweiser really brings out the flavor of this dish|