Black Bean Salad
The ease of making this salad is second only to its taste. I love that it has beans. My kids call beans the magical fruit and I for one, am glad they like beans. My favorite part is how refreshing it is. Sometimes it’s the main course and other times it’s an appetizer where we use tostada chips to dip into it. As a mom I love it too because I know everything in it is healthy and oh so good for us. Whenever I make it for a dinner party, my guests always want the recipe. I like to surprise them and tell them how simple it is to make.
This salad tastes even better after a couple of days when all the ingredients have had a chance to marinate together. During the summer I double the recipe and we like to have it for lunch or as a snack. My kids help themselves to it all day long.
When we go down the street to the community pool or to the beach, we usually take along a healthy portion. This dish tastes excellent when it’s cold and a great substitute when a sandwich at the beach feels too heavy. It’s not filling but superbly satisfying.
Caution, once you make this recipe you may find yourself doubling the recipe time and time again. On those rare occasions when you don’t you’ll wish you had.
Black Bean Salad
2 (15 ounce) cans of black beans, rinsed and drained (or 4 cups of freshly cooked black beans)
1/3 cup of red wine vinegar
1/3 cup of extra virgin olive oil
1/8 teaspoon ground cumin
1/4 teaspoon ground coriander
1 lime, juiced
1 tablespoon salt
1 teaspoon pepper
4 roma tomatoes, seeded and chopped
½ red onion, finely chopped
handful cilantro, chopped
1 (15 ounce) can of corn
½ serrano pepper, finely chopped (optional)
1 avocado, cubed (optional)
Drain the bean juice and rinse the black beans in cold water and place into a large bowl.
In a separate bowl combine the red wine vinegar, olive oil, cumin, coriander, lime juice, salt, and pepper and stir.
Add the tomatoes, red onion, cilantro, corn, serrano pepper (optional) and the liquid mixture to the beans. Add avocados (optional) at the end and toss gently. Chill salad for about 30 minutes or overnight to marinade.
Mix one more time before serving.
Photography by Jeanine Thurston
Pottery by Cherie Mahon available at email@example.com and in the Santa Fe Art District at CoArt
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