Normally, my Food Friday postings feature recipes of my own devising. But I can make exceptions and this week's Food Friday is just that. I got the recipe for corn bean mash from T, who got it from her friend J. No matter its origins, the recipe is tasty and easy to make. It's colorful and looks great on the table. Plus, it keep s beautifully in the fridge for up to 5 days and can be served in a variety of ways.
1 can black beans, drained
1 can corn, drained
4 chopped green onions (you can also substitute 1/4 cup diced red onions)
3-4 cloves minced garlic
1/4 cup olive oil
4 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon each salt and pepper
Combine all ingredients in a bowl and mix well. Refrigerate for at least one hour before serving.
I serve it most often with the scoop-style tortilla chips but it also tastes great in a lettuce wrap or served with other summer-style salads for a cook-out.