Name: Fresh Black Bean Salad
Cuisine: Mexican
Ingredients: 3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained; 2 ears of corn, shucked, or 1 cup defrosted frozen 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 cilantro, finely chopped (about ½ medium bunch); 1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor); 1 tsp lime zest (from 1 lime, preferably organic); 2 tbsp lime juice (about 1 lime), to taste; ¼ cup extra-virgin olive oil; ¼ cup white wine vinegar; ½ tsp chili powder; ½ tsp ground cumin; ½ tsp salt, to taste; Optional garnishes: sliced avocado, crumbled feta, lime wedges

AuthorAndrea

This bean salad is a great, very healthy side dish or a vegetarian taco filling.

Yields1 Serving

3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained

2 ears of corn, shucked, or 1 cup defrosted frozen corn

1 orange, yellow or red bell pepper, choppedI usually mix some of each

1 cup quartered cherry tomatoes

1 cup chopped red onion (from 1 small onion)

½ cup cilantro, finely chopped (about ½ medium bunch)

1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor)

1 tsp lime zest (from 1 lime, preferably organic)

2 tbsp lime juice (about 1 lime), to taste

¼ cup extra-virgin olive oil

¼ cup white wine vinegarI use Braggs apple cider vinegar

½ tsp chili powder

½ tsp ground cumin

½ tsp salt, to taste

Optional garnishes: sliced avocado, crumbled feta, lime wedges

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.

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.

CategoryHealthy, SaladCuisineMexicanDietGluten Free, Vegan, Vegetarian

Ingredients