When Maryann, who blogs at It Is Well With My Soul, posted her recipe for Black Bean Salad a few weeks ago, I took note. It looked delicious and healthy and summery...and the list of ingredients was simple.
This week, I made it, we tried it, and we loved it!!
This salad may show up on our table on Father's Day. And it may make an appearance at our church picnic. One thing for sure, it will be added to our summer repertoire.
Maryann's recipe
Black Bean Salad
2 cups black beans, rinsed and drained (I used one)
9-oz can whole kernel corn, drained (I used shoepeg corn)
1 cup chopped red bell pepper
1/2 cup chopped sweet red onion
1/2 teaspoon freshly ground pepper
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon brown sugar
1 large garlic clove, minced
1/4 teaspoon cumin
1. Place beans, corn, bell pepper, and onion in a large bowl. Sprinkle with black pepper and toss to mix well.
2. To make the dressing, add the vinegar, oil, brown sugar, garlic, and cumin into a bowl, and stir until sugar is dissolved.
3. Pour the dressing over the bean mixture and toss to mix well. Serve immediately, or cover and chill until ready to serve.
NOTE: If, before you serve it, you taste test it and say "mmmmm," then people will come from hither and yon with their own tasting spoons.
Thank you, Maryann, for providing us with a new summer standard!
(Treat yourself to a visit to Maryann's lovely, thoughtful blog!)
I've made something very similar to this. Maybe it had the addition of Quinua. I will definitely try this, it looks delicious and so pretty!
ReplyDeleteNow that does look healthful! Pretty colors and wonderful ingredients often earns a "yuck" around here so I will definitely follow your hmmmmm example. Off to follow your link.
ReplyDeleteThis looks good. I made up a black bean salad recipe that I love. I may share it on my blog sometime.
ReplyDeleteBetty
This looks very similar to the Cowboy Caviar recipe we've been enjoying for the last year. It's great with tortilla chips or over a bed of lettuce too!
ReplyDeleteWhen I make it for our family I load up on the cilantro, but usually when I take it to share I leave that out since I know a lot of people who don't care for it. Either way, it's delicious.
Yes, that certainly does look delicious. I'd leave out the corn simply because I don't like corn. But love all the rest - and those spices! Delish!
ReplyDeleteIt does look colorful, delicious and healthy. Have to try it. xo
ReplyDeleteWe make a similar salad here - it's great with avocado added to it as well. Yummy summer salads - love them.
ReplyDeleteI love bean salads! This recipe sounds good. Thanks for sharing!
ReplyDeleteCheryl, that sounds like a salad that needs to jump to the top of my must-make-soon list! I have a salad you might like, too, with black beans. I call it Broccoli Salad High Protein-Version (to distinguish it from my dad's Broccoli Salad. This time of year we eat a lot more salads, so having this one of Maryann's to add to the rotation is great!
ReplyDelete