beaucoup* beans

*and with that, I exhaust my knowledge of the French language...


The only thing I enjoy more than beans is spicy beans, and that's what I recently made for our office potluck.

I always like to take something I know I'll enjoy just in case everything else being offered can also be found on a supermarket shelf (which is sadly what happens more often than not).

This recipe from Susan of Food Blogga caught my eye when she posted it almost a year ago, and I finally got around to trying it myself. With a few personalizing tweaks, it was everything I hoped it would be. I used my homemade barbecue sauce and I added waaaaay more cilantro, tomatoes, and some jalapenos for extra heat. The result is a bright, fresh, filling, and fiery mix of flavors and textures, and I loved it.

Barbecue Bean Salad
(adapted from this recipe)

3 ears sweet corn, kernels removed from the cob
1 green bell pepper, chopped
1/2 cup pickled jalapenos, chopped
1 (14.5 oz) can black beans, rinsed
1 (14.5 oz) can red kidney beans, rinsed
1 (14.5 oz) can chick peas, rinsed
1 (14.5 oz) can diced tomatoes with chiles, drained
1/2 cup finely chopped fresh cilantro
1 cup barbecue sauce

Saute the corn until lightly browned, about 3-4 minutes. Remove from heat, and add to a large bowl. Add the green and jalapeno peppers, rinsed beans, drained tomatoes, and barbecue sauce; stir until well combined. Gently stir in the cilantro. Adjust seasonings if necessary. Serve at room temperature or slightly chilled, though it tastes better if it's allowed to marinate for at least a couple of hours.