Cook’s notes: Easy side dish. Excellent when mixed with rice and vegetables.
15 oz can black beans, rinsed and drained (you can also use white beans)
3 Tbsp Balsamic Vinaigrette (link)
Add vinaigrette to the black beans. Stir well and taste to see if it needs more salt or vinegar. Cover tightly and refrigerate until serving time. Optional: Add a handful of shredded carrots for color. Beans keep well for about 5 days stored air-tight in refrigerator.
Variation — Warm Balsamic black beans:
Rinse and drain 1 can (15 oz) black beans. Heat in a pan with 1/4 tsp olive oil, 1/2 tsp ground cumin, and 1 Tbsp balsamic vinegar. Stir the beans, and as they warm through, mash them with the back of the spoon. When all the beans are mashed, add water as needed to keep the consistency smooth.
Adapted from Katzen, Mollie and Walter Willett. Eat, drink, and weigh less. New York: Hyperion, 2006.