Rob's Mother f**king Bean Salad

My buddy Rob is in Philly this summer and has absolutely no time to post this fabulous recipe on our blog, so I'm doing it for him.

Rob, during our brief foray as roommates, survived on a simple diet of this bean salad and cornbread. He claims that when the black beans are combined with cornmeal, it makes a perfect protein. Sounds like a bunch of pseudoscience bullsh*t to me, but Rob's a smart guy, so I trust him.

I'll make Rob post the cornbread recipe when he gets back.

Anyway, I've made this recipe about twenty times this summer and I never get tired of it. Try it. You'll like it.

If you don't like it, please don't post stupid comments saying you don't like it because you probably just f**ed up the recipe and you should probably just blame yourself for f**ing up such an easy recipe.

Ingredients

15 oz black beans
2 ears of corn (boiled or roasted, kernels cut off the cob)
2 avocados
2 whole diced tomatoes (or 15-20 cherry/grape/sungold tomatoes)
2/3 cup fresh cilantro, chopped
2/3 cup red onions
Feta cheese (optional)

Dressing

1/4 cup olive oil
1/4 cup balsamic vinegar
1 tsp dijon mustard
2 cloves garlic, chopped
salt to taste
1 tbsp ground cumin


Combine ingredients in a large mixing bowl. Whisk together the dressing separately and pour in. I like mixing it so that the avocado blends to become part of the dressing, but if you like the avocado pieces whole, just toss the salad together lightly instead of mashing everything.

This salad is so freaking tasty. I serve it with toasted bread that comes from the bakery next to my house, Canto 6, but you can serve it with rice, quinoa, couscous, or any other kind of grain. Makes a great main course, but certainly could be a side-dish for a BBQ.

Best part, if you refrigerate it, the herbs/spices have more time to soak in and it makes the salad even tastier.

Enjoy that sheezy!