 |
| Here we have a delicious supper for a hot summer's day: Fresh Black Bean Salad; Cucumber Salad and a fresh peach |
Recipe from Kathryne Taylor (of Cookie and Kate)
Recipe yields 4 large or up to 8 side servings.
Husband-Tested in Alice’s Kitchen
This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks.
Ingredients
3 cans of black beans (15 ounces each) or 4½ cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked or defrosted frozen corn (I used frozen roasted corn.)
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
½ cup finely chopped fresh cilantro (optional)
1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 Tablespoons finely chopped pickled jalapeño
½ teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
¼ cup extra-virgin olive oil (I used 2 Tablespoons)
¼ cup white wine vinegar (I used 2 Tablespoons rice vinegar.)
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges
Instructions
1. In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
2. Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.
1. In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
2. Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.
Notes
You can bulk this recipe up by adding some leftover brown rice or cooked quinoa.
You can bulk this recipe up by adding some leftover brown rice or cooked quinoa.
Serve this recipe as black bean salsa (you can omit the oil) with tortilla chips. If you don’t like corn, omit it and add an extra cup of quartered cherry tomatoes.
If using the optional garnishes, be sure to add them as you serve the salad, so that they stay fresh.
If using the optional garnishes, be sure to add them as you serve the salad, so that they stay fresh.
