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SS #2 - Black Bean Salad for Cinco de Mayo


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:

And my chopped veggies:

Such a colorful salad - we loved it!

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!


I'm loving all the variations on this one.


Beautiful looking salad!

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