Black Bean Salad
1 clove garlic
minced then mashed
kosher salt
2 whole lime juice
1/4 tsp chile powder
1/4 tsp ground cumin
1 tsp kosher salt
1/4 cup extra virgin olive oil
2 cans corn kernels
or 2 ears if fresh
1 can black beans
15 oz
1 whole orange bell pepper
diced, could be red or purple
1/2 whole small red onion
1/2 pint cherry tomatoes
1 whole haas avocado
1/4 cup cilantro
chopped or plucked
to taste
freshly ground pepper
to taste
lettuce leaves
enough to cover six salad plates (optional)
  • glass jar
Black beans are becoming a staple at my house. We cook them in a pressure cooker. We cook them the regular way after soaking. And we buy them in BPA-free cans. Depends on the day and time. With fresh corn, cherry tomatoes, peppers, and other goodies at the farmers market, you can pick up everything you need for this salad except for limes and the beans. This salad is similar to some others I have posted in the past except for the black beans and, importantly, the chile lime vinaigrette.

A half cup of black beans has 60 mg of calcium and lots of fiber plus they taste good. I found this recipe online on the Food Network site and modified it a bit. The actual amounts and proportions of the veggies don’t matter. It’s all good.
For the dressing, mince and mash garlic with kosher salt.
Add the lime juice to the mashed garlic into a jar.
Add chile powder, cumin and kosher salt. Everyone says to drizzle the olive oil while whisking. I just dump it into the jar with the other stuff and shake it.
For the salad, mix all the other ingredients down to the lettuce and toss with the vinaigrette. Season to taste.
Mound on a bed of lettuce leaves.