My problem with black beans is I buy a can, use maybe half of it, and then allow it to sit in my fridge until it’s disgusting. Yes, I could buy a bag of them and use it as needed, but that seems like a lot of work whenever I want black beans.
This week, I challenged myself to use the can in different ways.
Round one: salmon over a salad of mixed greens, red pepper, black beans, and corn.
Round two: southwest bowl with chicken, brown rice, red pepper, broccoli, black beans, and corn.
Round three: black beans and corn quesadilla.
Round four: fried rice with sausage, zucchini, carrots, black beans, and corn.