July 18, 2020 2 Comments
I HAVE NEVER MET A BEAN SALAD I DIDN'T LOVE. This recipe is just such a wonderful combination of tartness, sweetness, and crunch. The black beans offer up the perfect backdrop to it all. Get creative and make your own favorite combination. Maybe add grilled cactus or dried cherry. No corn? No problem. Try some edamame to boost the protein even more. I like to have this on hand as a plant-based addition to quick nachos in the toaster oven or as a layer to quesadillas. I even will add a spoonful to guacamole to give it that earthy black bean surprise. I've even been known to eat a bowl topped with a crushed nacho chip for breakfast. Simply addictive.
2 ½ cups cooked black beans (from 1 cup dried)
6 cherry tomatoes, sliced in half
1 ear of corn, roasted and kernels removed
1 jalapeno pepper, roasted and diced
1 cup chopped red or yellow onion
1 bell pepper, diced
2 tablespoons olive oil
2 tablespoons apple cider vinegar
juice of 1 lime
1 clove garlic, smashed and minced
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon granulated garlic, optional
1 avocado, diced
1 small mango, diced
¼ cup chopped cilantro
In a deep bowl, add beans, tomatoes, corn, pepper, onion, and bell pepper. Mix well and set aside. Use any color bell pepper – mix it up if you like.
In a separate and smaller bowl, whisk together oil, vinegar, lime, garlic, salt, pepper, and garlic. Pour this over your bean mixture. Mix well.
Just before serving, add avocado and mango and fold in gently. Garnish with cilantro. The moisture from the mango will make your salad soggy if you add it too soon. If you prep the salad and refrigerate to serve later, just add the two ingredients right before serving.
January 27, 2021
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January 27, 2021
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