I get strange enjoyment from combining random leftovers to create new, delicious meals. This past Monday, "Less Meat Monday," here's what I came up with:
The beans and veggies are actually leftover black bean salsa from a family picnic the day before. I threw in half a kielbasa, random fridge chickpeas, and a cubanelle pepper from the garden -- only thing the deer haven't destroyed. This assortment of things in the fridge was served over white rice with shredded cheddar on top.
I made one cup dry rice and used about a cup of salsa to make dinner for two. There were some leftovers that I ate for lunch the next day.
Want to make your own black bean salsa? Here's my recipe, inspired by Lita Ford's version in Mosh Potatoes.
I love this recipe because I usually have a can of beans and a can of corn kicking around somewhere, and the perishable ingredients are inexpensive. Plus, if there's a vegetarian or vegan at your party, you're covered -- and the combination of beans and corn makes a complete protein.
1 14-oz. can black beans, drained and rinsed
1 14-oz. can sweet corn, drained and rinsed
1 jalapeno pepper, diced
half a red onion, diced
half a bell pepper, chopped
1 tomato, chopped
4 teaspoons olive oil
1 teaspoon cumin
juice of 1 lime
1/4 cup chopped cilantro (or parsley, if you don't have cilantro on hand)
salt and pepper
A generous scoop of jar salsa
Combine ingredients and refrigerate for at least one hour. Serve with tortilla chips or bell pepper scoops. You'll have leftovers the next day for Leftover-Assembled Rice and Beans!
What are some of you favorite budget-friendly recipes?
This article contains affiliate links. Love these posts? Subscribe to exclusive content here!