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SSS Week #2 - Black Bean Salad


Judy chose a delicious sounding salad for our second week. But then, I'm a sucker for cold rice salads of any type. My selection for my week in June will be a cold rice salad, too. (although a very different flavor profile)

Here is Judy's recipe - adjusted for my own preferences. You can see her original recipe in our salads thread on SlowTalk.

2 cups dried black beans prepared according to overnight soaking method. NO salt.

Rinse in cold water until water runs clear. Drain completely.

3 cups cooked brown rice. Leaning toward slightly undercooking to avoid mushiness. Also rinse in cold water and drain completely.

Dice in a uniform size to black beans the following:
1- large orange pepper
1- large green pepper
1- medium size red onion

4- 2"-3" long fresh jalapeno peppers
6- garlic cloves

Thaw and drain:
1 1/2 cups- Trader Joe's frozen roasted corn kernels

Combine all ingredients in a large bowl and toss for even distribution.

Prepare a fresh dressing of the following ingredients, emulsifying with a stick blender:

1/2 cup- High quality olive oil (I used Mauro's, of course)
Zest of four limes
1/3 cup- fresh squeezed lime juice
1 tsp- prepared yellow mustard (don't use brown mustard)
3 cloves- minced garlic
3- roasted poblano peppers from a jar
1 tsp- ground cumin
1 tsp- chili powder
2 tsp- dried cilantro
salt and pepper to taste

Toss salad with dressing. Cover and refridgerate to meld flavors. Toss again just before serving, adding in fresh chopped cilantro if desired.

Comments (5)

Looks good, Deborah. It was a great salad.

Barb Cabot:

That's a beautiful presentation Deborah. This weeks recipe looks great. I'm going to make it this summer for sure.


Looks yummy on that plate, too - I see this salad being served at barbecues all over the country this summer.

This was a good one. I'm looking forward to your rice salad!


I love your salad photo! It should be in a magazine!

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