Quick & Tasty ~ Black Bean Salad

20120829-202318.jpg

For years, I’ve been making easy and light bean salads, pretty much with one hand tied behind my back and blindfolded. Yes, they’re that easy to make!

I like to make these salads before I start the rest of dinner, so the flavours can intermingle and get all chummy together. They literally go together in no time at all, and are so variable — I make them with different vinegars and spices. As for the vegetables and aromatics, it all depends on what I feel like having but more so on what’s on hand.

I made this salad at the cottage for dinner yesterday, and we enjoyed the rest for lunch today with toasted nine grain bread. A simple, flavourful lunch and a great way to add protein to a light lunch.

Here’s how I pulled this one together.

20120829-204957.jpg

Black Bean Salad

Drain and rinse a 19-oz can of black beans. If you have pre-cooked black beans that you’ve rehydrated yourself, all the better. Mince as much onion as you would like (I’d say no more than half a small one, but really it’s up to your taste), put in a small bowl and cover with cold water. Let soak while preparing the rest of the salad to mellow out the oniony bite. Dice a medium sized tomato and a red pepper. Add to the beans. Drain the onion well and add to the bowl. Add 1 tbsp olive oil and 1 tbsp red wine vinegar. Add a shake of cumin and a good grinding of pepper. Chop a small handful of cilantro for extra flavour and the lovely green contrast. Stir together well and let the flavours meld while you prepare the rest of the meal, stirring a couple of times.

20120829-205216.jpg

12 comments

  1. Oooh, gotta try this recipe sometime! It looks delish!

    This year I’ve learned that I can soak a big half-pot of dried beans overnight (with some baking soda and salt), cook them for about an hour the next day, then freeze them in yoghurt containers until I need them. This method works great (the beans aren’t too hard or too soft, and can be added directly to salads, etc.), and so much cheaper!

  2. I remember you used to make me bean salads all the time when I gave up meat for Lent one year! They were always really yummy (although I think mine lacked in the tomato department). Now I want some! haha

  3. This sounds so good, Mar — well, except for the cilantro part but I’ll make do. Tomatoes are so good right now, adding them to a bean salad is such a great idea. And there’s really no need to complicate the dish with a fancy dressing. Sometimes, like here, oil & vinegar is the only way to go. This is the perfect vacation dish.

    • Thank you! I’m looking forward to posting about this and nominating some of my favorites. I’m back on holiday with little access to Internet so I hope to blog about both awards when I’m back home. I so appreciate your honoring my blog in this way!

Leave a Reply