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SS #2 - Black Bean Salad for Cinco de Mayo

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TourMama (Judy) picked the salad for our second week. Here is what she said:

In honor of Cinco de Mayo, I decided for May 3rd 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.


This was a very tasty salad, substantial enough for a salad dinner but versatile enough to be a side dish at a BBQ. And you can be really creative with it.

In addition to Judy's ingredients, I added some chopped raw asparagus and cherry tomatoes. The dressing added a lot to the flavor of all of the other ingredients. I just used regular frozen corn, but next time I am going to get Trader Joe's roasted corn.

I used Trader Joe's frozen brown rice in the salad, but I only prepared one package of the three in the box. I think I would double it next time so the ingredients (black beans and corn) would be more equal. I may have overdone the corn, though - 2 12-oz packages.

Definitely a keeper - thanks Judy!


Black Bean Salad for Cinco de Mayo

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 vegetables 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 with cilantro.

Here's all of the salad ingredients:
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And my chopped veggies:
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Such a colorful salad - we loved it!
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Comments (7)

I really enjoyed this salad - lots of cruncy textures and great flavours. You did a great job with yours - I like the addition of the tomatoes.

Your salad looks great. I thought it would be good with tomatoes in it also, but I never thought about asparagus. Thanks for the idea.

Wow, Nancy, that is a colorful big salad:)

Kathy (Trekcapri):

Hi Nancy, your salad looks very delicious and I love all of your photos of the preparations too. Love the little tomatoes!

Yours looks so beautiful and colorful with the corn and the tomatoes!

Marcia:

I'm loving all the variations on this one.

Eden:

Beautiful looking salad!

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