This salad was totally the best decision of this week. It is so crisp, spicy and fresh. I have been remaking it into tacos all week and loving it.
Black Bean Tacos:
Toast tortillas – I do this on an open stove top flame. It heats and crisps them very quickly. Just be careful not to burn them.
Beans – In a pan – add a dash of olive oil – add a can of rinsed black beans – finely slice a little jalapeno – salt + pepper
Top with mexican cabbage salad + a green salsa!
I also did this with fried chicken leftover from crisp – so good.