Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Pantry notes -- Select small oval black beans. Drain canned beans in a sieve and rinse thoroughly under cold water. Try canned stewed tomatoes with Jalapeno peppers, chili powder, cumin, and pepper (Del Monte has one; S&W). Drain, reserve the liquid; chop the tomatoes (thumbnail size). Avoid seeds and watery pulp. Select a light salad oil: olive, safflower, corn, canola, blend, etc. ~ Combine ingredients before optionals. Taste and add salt and pepper, a few more chilis, cinnamon, and/or oregano. If too dry, add some tomato liquid. Store in the refrigerator until well chilled, at least 4 hours. Serve as a salad on shredded iceburg or mixed leaf lettuce. Greatest as a filling for a QUESADILLA with a little shredded monterey jack cheese! (Heat skillet to medium high; spray one side of a flour torilla with vegetable oil; place oiled side down in the skillet; spoon on some filling. Top with cheese. Cover with another torilla. After about 2 minutes, spray the top torilla and turn it; brown about 1 minute. Serve with sauce casera.) This ideas popular! Continue to tweak the seasonings and proportions. Feniger and Milliken (Two Hot Tamales) have a similar idea on page 158 of their City Cuinsine book (1989). Del Monte ad (1989) suggests similar spices to make a salsa from their canned tomatoes. Recently (May 1996) Lucky supermarkets introduced a chicken salad from their deli that resembles this. - May 13, 96
