Black Bean Salad

This is a classic Southwest-flavored recipe, but the proportions here worked out particularly well — the results were zesty, colorful, smoky, and tangy. It’s a great easy no-cook side for anything grilled. Be sure to rinse the beans very well, and to wash and thoroughly dry the other ingredients, particularly the scallions and cilantro, since those have nooks and crannies where creepy germs can hang out.

2 cans black beans (or a combination of black beans, chick peas, black eyed peas, etc)

2 ears of corn, kernels sliced off the cobs

1 bunch scallions, green stems removed and chopped fine

1 red, yellow, or orange bell pepper, diced

½ bunch cilantro, washed thoroughly and chopped fine

1 lime

1 tsp cumin powder

3 tbsp red wine vinegar

3-4 tbsp olive oil

1 tsp chipotle pepper sauce

Salt to taste

 

In a medium bowl, combine black beans, corn, scallions, bell pepper, and cilantro. Zest the lime directly into the bean mixture, then slice the lime in half and squeeze the juice over the top. Add remaining ingredients, taste and adjust.

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