Day 38: Black Bean Salad

Inspired by what I often eat for lunch when out at work, I decided to create my own version to have around the house. The one ingredient I didn’t find in the panty was canned sweet corn which would have been nice but I compensated by pouring in a glob of an extraordinarily molasses like balsamic vinegar which leans on the sweet side of tangy. A good choice.

2 cans low fat black beans minus the juice, ½ Jicama (if you’re not from California its pronounced Hic-a-ma), 1 carrot, 1 small red onion, 1 shallot (both minced THEN rinsed), 6 pepperchinies, juice of 1/2 lime, 2 table spoons of olive oil, 2 table spoon of rice wine vinegar, 2 table spoon of sweet balsamic vinegar, parsley, salt & pepper and chill.