A black bean salad for the kitchens arch enemy (I’m reposting cause I remembered I had a picture *slaps hand to forehead*)

Soo remember that black bean salad I raved about? The one I made? Created by the mind of the girl once thought destined for a life of cold cereal and drive-through coffee? Well here it is…*cue the triumphant music* coming to a kitchen near youuu…. should you accept this challenge and follow my totally un-professional directions of sorts.

By the way, this is vegan, gluten free, and dairy free. Its probably also free of many other things but gluten and dairy just happen to be my areas of expertise.

Ingredients:

4 celery ribs, chopped
half a large red onion (or a whole small one… oh yes, were flexible) chopped in likewise manner
2 bell peppers (or peppers of thine own choosing) also chopped
and really if you want you can throw in other veggies that your palette would deem acceptable. Id do it if I wasn’t lazy. Tomatoes sound nice…or avocados. even though Ive never had one before.
5 scallions, chopped (or is this the type of thing that you’re supposed to say “thinly sliced?”)
3 cloves of garlic, pressed… or whatever that thing is that you do that makes it usable.
one can of black beans, drained and rinsed
one can of corn or about two cups of corn (if using the can, make sure you drain the liquid)
juice of one brilliantly green lime, plus some zest if you want. Go all out.
1 Tablespoon balsamic vinegar
*drumroll* Crushed red pepper. I pretty much just throw it on there until Im positive my tastebuds will want to call the fire department when its dinner time.
Also, if you want to take it to a whole new level this would be great on rice or with chicken mixed in. Think of the possibilities…
Ok so now you get to know what to do with these lovingly knifed ingredients.

Take out a pan. Mine was a pan/pot hybrid thing. (If my mother ever found out about this blog(specifically the fact that i don’t know what that thing was) she’d have my head on a pan-ish thing.) So anyway I’m sure you’re intellectual enough to get a pan without me talking about it further.
Heat to about medium heat and put your celery, onion, peppers, and scallions in there. Cook until tender-ish I guess. It depends on if you want this hot or cold, in which case you might want it a little crunchier. Or not. Its a free country.
Add the corn and beans and let them cook for a few minutes until they’re heated
add the garlic, lime, balsamic vinegar, and red pepper and mix it all together, being careful to not spill onto the stove-top if my pan/pot directions led you to using the wrong sized thing. I apologize.
So once thats all in there and cooking together in beautiful harmony, you can eat it hot like that. Its delish. And then you can put the leftovers in the fridge and the spices will blend together even better and then you could it eat cold the next day and experience its glory all over again. Or reheat it, and experience the same glory. You get the drill.
Hahahahaaaa well I enjoyed my first attempt at writing a recipe and making it semi understandable, and I also must add again that my super-sensitive tummy enjoyed this greatly, as well as my hard-working muscles. I do believe I shall try this thing again someday. So please let me know if you made it or at least thought it a commendable try :)