I've Bean Working Salad

It's the last day of the work week for me. I'm feeling guilty because I've eaten a few unhealthy lunches this week, cheeseburgers, chicken fingers...so today I got up early to make a pretty quick bean salad with ingredients I had laying around. That's the great thing about salads like this...there are no set rules and it's a good way to clean out that veggie drawer. 
I always have some dried chorizo in the fridge. It lasts a long time and it's great for a flavor boost to this salad and many, many other things...I bet it'd be good in a warm potato salad, but that's a recipe to play with another day.....

I've Bean Working Salad 

1/2 cup dried chorizo, chopped

1/2 onion, diced

1 yellow bell pepper, diced

1 garlic clove

 1/2 tsp smoked paprika

1/2 tsp ancho chile powder

1/2 tsp roasted cumin

1 tsp dried mexican oregano

2 cans beans, drained and rinsed

(I used Roman and Small White Beans)
1 cup frozen sweet corn

the juice of a lime

cilantro
salt and pepper

Chop chorizo and saute in pan

Add onions, bell pepper, garlic and spices.

Feel free to taylor the amounts to your own liking.

Saute a few minutes, I added a bit of olive oil so the spices absorb into the oil and flavor the beans you are about to add.

Add the beans and corn.

Add the lime juice and the chopped cilantro.

Mix.

Taste and season with salt and pepper.

And there you have it, your quick and easy bean salad. 

Pack it up. Store it in the fridge. Heat it up for a warm bean salad. Or eat it cold,although it may need a bit more seasoning!

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