three bean salsa

I somehow made this way more complicated than it needed to be.

I was planning to whip up this salsa/salad concoction one night last week for dinner, but when I got home from Wegmans I realized that I don’t have a can opener.

This is one of the downfalls of living alone- all those little household items that you realize you never personally owned.

Instead I made myself a smoothie for dinner which I’ll share with you very soon. You may not be on board with the whole drinking-your-dinner thing, but you can be normal and make it for breakfast or a post-workout snack.

So then the following night on my way home from work I stopped to get a can opener. I’m not entirely sure why I thought a can opener that cost $1 would be high quality, but it didn’t even come close to working. This is how I got the beans out of my cans:

Poking some triangle shaped holes and then aggressively hammering the remaining tin with the base of a spatula.

I’m a noisy neighbor.

I ended up throwing out the can opener in a fit of rage. I’ll suck it up and buy the good Pampered Chef one.

Then I threw some other stuff in there (less aggressively) like onions and peppers and celery. I was also dreaming of adding grilled corn and tomatoes and avocado and maybe a jalapeno. But maybe that’s a different salsa altogether.

Three Bean Salsa

1 can black beans

1 can black eyed peas

1 can garbanzo beans

3 stalks celery, chopped

1 bell pepper, chopped

1/4 red onion, chopped

chives or scallions, chopped

2 cloves garlic, minced

roughly 1/4 cup balsamic vinegar

roughly 1/4 cup olive oil

salt and pepper to taste

After my violent preparation of this, it came out deliciously. Of course now I have enough to feed an army so I’ll probably get creative and add it to rice, pasta, salad, or attempt to use some sturdy scoop chips on it. Tonight I just dumped it on top of chicken.