Black Bean Salad Recipe
Wonderful black bean salad recipe that is easy to make and so colorful. It's just a bit spicy so that even I can eat it.
I got the recipe from a cooking show on TV but I changed a few things.
It called for "freshly roasted corn kernels", but that's too complicated and takes too long, so I replaced with canned corn instead.
It also used canola oil, but I switched to olive oil and it worked out perfectly.
Black beans are my favorite and they are a great source of dietary fiber, which helps lower cholesterol. They are also rich in antioxidants.
Cilantro, also called coriander, is by far my favorite spice, but fresh, or in a paste, not dry. I just love the taste and how it adds flavor to anything I add it to, whether it's a salad, or in chili.
Frankly, I would add it to everything I eat, but my husband is not that fond of it, so I restrain myself when it's for a dish he will also eat.
Spicy Black Bean Salad
What you need
- 3 cups canned black beans drained and rinsed
- 1 can corn kernels
- 3 scallions thinly sliced (white and green parts)
- 1/2 cup cilantro roughly chopped
- 1/2 red bell pepper, diced
- 1/2 yellow pepper, diced
- 1/2 red onion cut into medium dice
- 1 avocado peeled, pitted and diced
Dressing
- juice of 2 limes
- 1/2 cup olive oil
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
What to do
In a large bowl combine all salad ingredients (excluding the avocado).
Combine all dressing ingredients in a small jar. Close the jar and shake well until evenly mixed. Add salt and pepper to taste.
Pour over the salad and toss to coat.
Refrigerate for 1 hour.
Before serving, add the avocado and gently toss the salad.
