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.
Which I overcooked.
The simple things.