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Sunday Salads: Black Bean Salad

samplersThis recipe came from Slow Talk moderator Judy (Tour Mama) who selected it in honor of Cinco de Mayo.

It's quick and easy (if you use canned black beans) and very tasty. The recipe makes a ton so you might want to cut it in half like I did.

The cumin-lime vinaigrette is delicious. I thought this salad was better on the second day after it'd had time to soak up the dressing. Recipe and my notes are below.


And speaking of salads, here's the first lettuce harvest from my spring garden that I planted in March. I planted peas, radishes, and broccoli raab too but they're not ready yet. And this weekend, I'm putting in more summer crops - tomatoes and herbs mainly.


Judy wrote:

In honor of Cinco de Mayo, I decided to share a great recipe for a Latin flavored Black Bean Salad. Given to me by a former co-worker who is also a caterer, the instructions begin "It's not a recipe fixed in stone...", so quantities and ingredients are flexible.

Black Bean Salad

2 cups dried black beans

cover dry beans with 2 inches of water, and allow to soak overnight; drain soaking liquid, cover with fresh water, bring to boil, reduce heat to simmer and cook (1 – 2 hrs) until beans are tender. Do NOT salt the water – it can cause the beans to toughen. Rinse and drain beans well, to get rid of all the black/grey liquid, which can discolor the salad.

Note – if you prefer, you can substitute 4 – 16. oz cans of cooked black beans; just rinse and drain thoroughly as above.

While beans are cooking, also cook

1 – ½ to 2 cups long grain rice, brown rice, or an "8 grain" mixture of rice/grain that you can get from some stores, following package directions..

Cool beans and grain.

Dice some combination of the following:-- try to dice all veggetables uniformly to a size similar to the size of the black beans for best appearance:

Red onions (maybe 1 whole one)
Garlic, minced or crushed (up to 12 cloves more or less)
Bell peppers. I like to use 3 colors to brighten up the salad.
Jalapeno - 2 or 3 depending on heat you like, minced
Corn, canned, frozen or fresh as you like maybe a cup or so (suggestion – use the roasted corn from Trader Joe’s for an extra layer of flavor).
Optional addition --green beans or zucchini

Toss all ingredients together and season with salt and pepper.

Then add Cumin-lime vinaigrette:

Olive oil (about 1/2 cup)
lime zest
lime juice (about 1/4 cup)
salt & pepper
1 teaspoon or so of mustard
garlic (maybe 6 or so cloves)
cumin and or chili powder (1-2 teaspoons to taste)
adjust these ingredients as needed to balance the flavors.
Optional: stir in fresh chopped cilantro.

Garnish salad with cilantro.

My notes:

I halved this recipe and used two cans of beans instead of cooking dried ones. I used Trader Joes' Brown Rice mix and added some avocado on top. The cilantro is from my garden.

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Comments (10)

I like the addition of the avocodo. MMMMM It was great that you could use things form yout garden! There isn't much ready in our garden yet. :-(

Your salad looks so good. And with the fresh greens, I'm jealous. I can't even plant my garden until Memorial Weekend.

Kathy (Trekcapri):

Hi Annie, great looking salad! And a perfect selection by Judy for Cinco De Mayo. I liked the photo of your salad and am so impressed with your lettuce harvest. How nice that you get to grow your own vegetables. Can't get any fresher than that. I'm looking forward to seeing your summer harvest when they are ready. Great photos Annie! Have a great Sunday!

I also used two cans of beans! The avocado looks delicious.

Barb Cabot:

Nothing fresher than greens from your own garden. They look so tender. I'm definitely making this one.

I love how you added avocado. I am going to have to give this recipe a try. I made a tuna and rice salad today after seeing all of these salads (no beans in my house right now).

I think avocado is a great addition to this salad. I was going to add it but didn’t because the shrimp tostada had avocado in it.

Beautiful greens! They look deliciously tender. Since I now have an itty bitty garden, I planted only herbs (sage, cilantro, basil and Italian parsley) and one tomato plant. I’m looking into rejoining the local CSA.

(I’m heading to B&N to get Donna Leon’s #4 and #5. I have enjoyed reading each one of them. I’m now intrigued by Signorina Elettra and looking forward to seeing how her character develops.)

Thanks everyone.

Maria, she is such a great character. She's like Robin Hood, hacking into computers for the higher good. So glad you're enjoying the series!


Beautiful greens! And I like the avocado with your salad - think I will have to get one for the leftovers I am going to eat all week.

Marcia, I had a lot of leftovers even though I only made half! The avocado was very good with it.

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This page contains a single entry from the blog posted on May 3, 2009 11:27 AM.

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