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.
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.
