Super Bowl: Black Bean Salad and Other Fare

 

Something miraculous happened the other day.  My recluse husband said, "Your social tendencies are rubbing off on me.  I think we should have a pre-Super Bowl party."

This was shocking, particularly since Mark had to endure three holiday parties at our house in one week this past December.  I thought it was brilliant to have three parties of 30-50 people each.  What a challenge for a foodie as myself to pull this off -- and not take a day off of work. We could see everyone in our circles.  And I could prep for three parties all at once.

It worked. And apparently in more ways than one, since my husband is now actually suggesting a party.

So here I am, thinking through the menu.

Mexican-inspired chicken wings are a must.  Every time I make these, they fly from the plate. 

With some Frank's red hot sauce and butter, they are easily transformed to buffalo wings, another crowd favorite.

Chili, of course. I have a reputation to uphold.

I also have six pounds of Italian sausage from the famed Arthur Avenue in the Bronx for sausage and peppers.

My husband would be completely happy to not see a vegetarian dish in sight, but black bean salad would be perfect.  Marinated in a vinaigrette and paired with crunchy cucumbers and juicy tomatoes, it goes well with just about any standard Super Bowl fare you can throw at it.

Plus, it comes together in minutes, and you don't need a recipe.

Black Bean Salad

1 can black beans, rinsed and drained

Your favorite vinaigrette

Hothouse cucumber, diced (this is the long cucumber that comes wrapped in plastic)

Grape tomatoes, cut in 1/4s

Kosher salt and pepper to taste

Optional: diced red onion, minced garlic, chopped cilantro or parsley

Put black beans in a bowl. Add cucumber, tomatoes, vinaigrette, salt and pepper to your liking. If you like, add onion, garlic, and chopped fresh herbs.  Let marinate for an hour and serve (no need to refrigerate).

Before serving, taste and adjust seasonings.

Enjoy!