I’ve been making this Black Bean salad for ages and it.is.awesome. It’s colorful, flavorful, and wonderful to share or make ahead for healthy meals throughout the week. Beyond being a scrumptious addition to any meal, it is quick and simple to put together.
I often make this on weekends and then have it ready to pack in my lunch for work, or toss it on the plate with scrambled eggs for breakfast, it’s even awesome as a topping for tacos! Another option…when you are ready to eat the salad, you can cut up a fresh avocado, it’s a tasty addition with the texture and flavor combination.
I know a lot of people might wonder when they get to the ingredients why I have chives and not cilantro in this type of dish…well, I just can’t with cilantro. I am happy for the people that love the little leafy devil but we are NOT friends. I wish we could be, especially because I feel like it is in so much these days, but it will never be. NEVER. My whole family is anti-cilantro, so I know I’m not alone. Scientists have found that there is actually a genetic predisposition to the cilantro aversion and it’s a foul little chemical reaction that makes everything taste AWFUL. (I’ll spare you what I think it tastes like.)
For me, this Black Bean Salad is better off sans cilantro, but if you’re a fan, feel free to make the swap.
- 4 Cups (or 2 cans) Black Beans
- 2 Cups (or 1 can) Sweet Corn
- 1/2 Cup Finely Chopped Chives
- 2 Medium Tomatoes Chopped
- 1 1/2 Cups Chopped Red, Yellow and Orange Peppers
- Olive Oil - (a few tablespoons or so)
- Juice of one lime
- Garlic Salt to taste
- Drain and rinse the black beans. If using canned corn, do the same for the corn. (I use frozen organic, so I just give it time to defrost.) Cut the meat of the tomatoes and leave the seed/core. Chop the tomatoes. Then chop about 1/2 each of the red, yellow and orange peppers. (I usually use about 1/2 of a large pepper, each.) In a large bowl mix the black beans, corn, peppers, tomatoes and gently stir. Add the lime juice, garlic salt, and olive oil. Mix then stir in the chopped chives. Give it a good mix and taste, then add more olive oil and/or garlic salt if needed.
- This refrigerates really well so you can make a day or so ahead.
Bell peppers (red, yellow and orange) are one of my go to snacks to prep for the week ahead. I love the crunch and flavor without the guilt. This recipe uses about half each of the three colors, so I like to keep the extras for snacking on the go. If you can’t find all the colors, just use what you can find. It will still be a scrumptious salad.
You want to make sure you only cut the meaty part off the side of the tomatoes and dump the seeds. If not the salad will end up a little too wet and possibly goopy. No bueno.
How gorgeously colorful is this!? I always try to work color into my meals and this is the perfect way to get it.
What meal would you serve with the Black Bean Salad?