Monday, June 28, 2010

Black bean salad

This one comes from a good friend—a simple summer side dish that we've been gobbling up for years. When I finally asked for the recipe, I was surprised to find how easy it is to prepare. This black bean salad goes great with just about anything you can throw on the grill, from hamburgers and hot dogs to chicken and steak.

Here's what you need:
2 cans of black beans, rinsed and drained (I used Goya brand)
2 ears of corn
1 small roma tomato, chopped
@ 1/4 of a red onion, finely chopped
@ 2-4 tablespoons fresh cilantro, finely chopped
salt/pepper to taste
Juice of 2 limes
@ a tablespoon of olive oil (optional)

In a large bowl, mix the corn kernels and the black beans.
Add the tomato and onion.

Give it a good stir.
Add the chopped cilantro (I admit to loving cilantro, so I used more rather than less...). Salt and pepper, to taste.
Toss with lime juice, and a bit of olive oil. A word about the dressing: the lime juice is key. You want to taste that fresh citrus when you take a bite. My friend adds a bit of oil when she makes it, but her mom doesn't. It works both ways.

I doubled this recipe for 10 people, and served it with burgers and a pasta salad. There was enough left over for my husband and I to have with our dinner the next night. Enjoy!

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