Survival Recipe: Black Beans and Corn Cowboy Caviar
by Jan LeBaron
This is a great recipe to use up a lot of leftover vegetables from your garden. One aspect of the wise use of storage food is to use whatever you have. If you want to cook the beans, great, if you have canned beans, that works. If black beans are not available, substitute
whatever kind of bean you have.
This recipe calls for corn, onions, tomatoes, and these still might be lingering in your garden. If not, use canned or freeze dried or even dehydrated. This is the real secret to unlocking your food storage skills.
The added nutritional perk is that beans alone – though high in protein – are not a complete protein and lack certain amino acids.
But, if beans are eaten with rice or corn at the same meal, the protein is complete. Many Mexican foods are based on beans and rice, and if you enjoy that cuisine, you can create nourishing, tasty foods with basic storage food items.
Black Bean and Corn Cowboy Caviar
2 c black beans, pre-cooked and rained
1-1/2 c sweet garden corn, freeze-dried, or you can use dehydrated
1 c tomatoes, diced, freeze dried
1/4 c onion, diced, freeze dried or dehydrated
3 Tbs cilantro, chopped, dried
1 Tbs red winne vinegar
4 Tbs lime juice (you can make this from dried lime powder)
2 Tbs olive oil
1/4 tsp garlic, granules, dried
1 tsp salt
1/2 tsp pepper, ground, black
In a medium bowl, add corn, tomatoes and onion, pour boiling water over the top and let sit for 5-6 minutes to re-hydrate.
Drain the water off, add the drained black beans. In a small bowl, mix olive oil, line juice, vinegar, salt, pepper, garlic and cilantro and combine.
Pour over the top of the bean/corn mixture, toss to coat. Serve with chips or as a side dish.