Quick Black Beans And My New Favorite Salad

While neither of these recipes are terribly complex, I do want to make a record of them - especially since the salad and variations of it are already a staple in Mr. Bento.

Quick Black Beans

• 2 tbsp. olive oil
• 1-2 heaping tbsp. garlic, minced
• 1/2 large or 1 small onion, diced
• a 15 oz. can of black beans
• 1-2 tsp. cumin
• salt and pepper to taste
• chopped cilantro for garnish
• sour cream

Put the oil in a pot over medium heat. Add the garlic and onion and saute till they soften, 3-5 minutes.

Drain some, but not all of the liquid from the black beans. Add beans and leftover liquid to pot. Season with cumin and cook, stirring occasionally, till warmed through and fragrant, about 5-10 minutes.

Add salt and pepper to taste, mixing thoroughly to incorporate. Remove from heat. Garnish with chopped cilantro and serve over rice with sour cream.

Quick Summer Salad with Feta

• big handful of spring mix
• 1-2 tbsp. chopped onion
• 2-3 tbsp. crumbled feta
• salt and pepper to taste
• lemon wedge

Combine veggies, top with cheese, season to taste. Squeeze lemon over everything and mix before eating.

Couscous Salad with Basil, Tomatoes and Zucchini

Took a long weekend to recover from a Portland (Ore.) business trip, but started cooking again. Wanted to make something light and refreshing for the ballgame (much to our delight, the Nats beat the Mets 4-0 in a complete-game shutout), and this worked nicely (didn't have time to cool it before the game, but it still tasted good). Tastes even better today, after a night in the fridge. Bonus: John's basil plant needed trimming anyway. Original recipe from the back of a Near East couscous box; variations in italics.

• 1 package Near East plain couscous (about 4-1/2 cups)
• 2 cups water
• 1/4 tsp. freshly-ground black pepper
• 2 large tomatoes (I used about a cup of grape tomatoes), chopped
• 1/2 cup basil leaves, sliced into strips
  
• 1/3 cup scallions, chopped
• 1 medium zucchini, cut lengthwise in half then thinly sliced
• 3 tbsp. olive oil
• 2 tbsp. lemon juice
• 3/4 cup feta cheese, crumbled
  
• 1-2 cups boiled, sliced sausages or more to taste

Bring 2 cups water to a boil. Add couscous and pepper. Cover, remove from heat and set aside for 5 minutes.

Put couscous in a large bowl. Mix with olive oil and lemon juice. Add tomatoes, basil leaves, scallions and zucchini. Refrigerate for 4 hours or overnight.

Top with feta cheese and sausage slices.