Time for Balela!

[Pogo]

It's the first hot week here in Western Cackalackee. Why it's already topped 80 degrees

This is a great summer salad. Just about to whip up the first batch.

• I can black beans
• 1 can chick peas (garbanzos)
• 2 tomatoes, diced (~ ¾ cup)
• 1 chopped white onion
• 1 clove garlic (actually several)
• 3 tablespoons olive oil
• ½ cup vinegar
• 1 lemon, squeezed
• ½ cup chopped Italian parsley (<< the lead singer)
• chopped hot peppers and/or hot sauce to taste
• Dash of cumin
• Optional: mint, capers, julienned carrot (for texture), celery top leaves (< good for managing hot weather)

Marinate ~ 1 hour in fridge. Exquisite.
​

I'm generally not a fan of parsley but it really really works here. Yummmm....

 

[Luddly Neddite]

hmmmm ... sounds good.

That's a lot of vinegar. How about Balsamic?

And, instead of the hot peppers, I'd go for banana peppers and the capers.

But, ONE clove of garlic?

Good thing we both love garlic cuz my cooking answers that age old question: Can there be too much garlic.

Thanks Pogo.

 

[Pogo]

hmmmm ... sounds good.

That's a lot of vinegar. How about Balsamic?

And, instead of the hot peppers, I'd go for banana peppers and the capers.

But, ONE clove of garlic?

Good thing we both love garlic cuz my cooking answers that age old question: Can there be too much garlic.

Thanks Pogo.

No, not one clove really. I write it that way for the lightweights. I just dump 'em in without counting. No such thing as too much garlic. It's good for ya.

Definitely experiment with the peppers, or anything else. I like the heat but this recipe above is my own adaptation. Balsamic, sure. I'm using ACV (with the mother) today 'cause it's good for ya too.

I've got a jalapeño sitting around waiting for a dance...

 

[Disir]

Does it make black beans not taste like black beans?

 

[Pogo]

Does it make black beans not taste like black beans?

You don't even taste 'em. They're in the background offering kind of a dark backdrop. Try 2 cans of bonzos instead of one each, I'm sure it'll work, just with a lighter flavor-color. I might have added the BBs to the original which is based around bonzos.

What dominates is the parsley and the vinegar, and depending on how much garlic, that too.