I promised y’all some pantry staple recipes. It seems like everyone has a can of black beans, so I’m sharing a “recipe” I used to make all the time in college. We called it “corn and beans” because it is literally corn and beans, ha! You can eat this as a dip with tortilla chips, but it’s also great over greens for a salad, in tacos, over rice etc.
Ingredients
- 1 can black beans, drained
- 1 can corn, drained
- 1 bell pepper, diced
- 1/4 cup olive oil
- 2 tbsp lemon or lime juice
- 3/4 tsp salt
- 1/2 tsp red pepper flakes (optional)
Directions
- Add all ingredients to a bowl and mix to combine
Barely a recipe, I know! With a little bit of seasoning, you can really dress up those canned vegetables. If you don’t have lemon or lime juice you could also use apple cider or red wine vinegar. And don’t sweat it if you don’t have a bell pepper; you could also use cucumber or zucchini to add some crunch, but you don’t need it. Let me know in the comments below what you have in your pantry and I’ll try and get you some more pantry staple recipes!
Biscuits & blessings,
Leels
