Black Bean Salad

BlackBeanSaladVertbfLOWe were planning on having gorditas for dinner – yes, yes, a boxed mix, but YOU try and find a better ‘zesty ranch’ sauce! Anyway, we were out of our preferred refried black beans, so I went search of something else to serve with the evening’s spiced beef and cheese laden disks; and da Google and Food Network did not disappoint.

Today is market day around here, so I had to adapt Guy Fieri’s somewhat surprising recipe a bit to accommodate what we had in our larder – still I think you’ll find this a nice addition to your salad repertoire.

•2 cans black beans, drained and rinsed, about 30 oz total
•1 (15-oz) can corn, drained
•2 Roma tomatoes, diced
•1/4 cup diced red bell pepper
•1/4 cup diced red onion
•1/4 cup diced green onion
•1/4 cup diced pineapple
•1 tbsp chopped cilantro leaves
•1 jalapeño, seeded and minced
BlackBeanSaladbfLO•4 tbsp sherry vinegar – or red wine vinegar
•Juice of 1/2 lime
•3 tbsp honey
•1 tbsp salt
•1 tsp black pepper
•Pinch ground cumin

Mix all ingredients in a bowl and refrigerate for at least 1 hour.

NOTES: I was fresh out of tomatoes, red peppers and red onion, but I added additional green onion. The cilantro didn’t look too, too good at the market last week, so we were out of that as well; and the parsley I HAD bought was getting a bit long in the tooth – so we muddled on without either. Still and all – this makes for a really nice salad – with a bit of heat from the jalapeño and sweetness from the pineapple.

I should also note that I checked and rechecked the recipe a couple of times before I added that ONE WHOLE TABLESPOON of salt. You know what? It was fine.

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