Southwestern Black Bean Salad

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I have been serving this black bean salad to family and friends for at least 20 years – so long that I have no idea where the original recipe came from. That is to say that it was given to me by a friend, but where she found it, I cannot say. It’s a gem to have in your repertoire because its so fast and easy to make and it keeps well for days in the refrigerator. I have  removed the oil from the original recipe but this is a tried and true family favourite. I often take it to pot lucks and barbecues where, without fail, someone will always ask for the recipe.

When at home I eat this on its own for lunch, along side a small baked yam for dinner (my favourite) or I’ll throw it over cooked grains, such as farro or quinoa. so, try  it – it doesn’t get much easier than this!

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INGEDIENTS

  • 1 can black beans, thoroughly rinsed and drained
  • 1 cup corn, fresh or frozen, thawed
  • ½ cup red onion, finely minced
  • ½ cup red pepper, finely diced
  • 1 tbsp. pickled jalapenos, drained, finely chopped
  • ½ cup fresh cilantro, coarsely chopped

Dressing

  • 1 tsp. cumin
  • 1 clove garlic, minced
  • Juice from 1 lime
  • Celtic or Himalayan sea salt, to taste

DIRECTIONS:

Place all of the salad ingredients in a large bowl. In a separate bowl, mix together the dressing ingredients and pour over the salad just before serving. Toss to blend the salad ingredients with dressing. Salad keeps well, refrigerated, for several days.

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The pickled jalapeños and fresh cilantro are key flavours in this recipe and I wouldn’t attempt it without either of them. Fresh lime juice is preferable to fresh lemon juice but either could be used in a punch.

Yield: 6 generous servings (or a larger crowd if served as a side dish).

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