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Leftover-Assembled Rice and Beans

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?

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