Black Bean Salad

Leora_Copeland Main Courses, Recipe, Vegetarian Atlas Leave a Comment

Black Bean Salad: What I've Learned So Far

This recipe for Black Bean Salad is a go-to for me in the summer, and makes a great dish for a cookout, potluck, or family get together. It's simple to make, forgiving if you need to substitute out ingredients, and makes good left-overs.
Black Bean Salad ingredients from recipe by Vegetarian Atlas.

Once you start eating healthy, and eating organic produce, you'll find you start to prefer it. I was in a meeting at work the other day and it ran late. I was getting really hungry; they had some packaged snacks in the room but I didn't want those. They also had a lot of bananas so I grabbed one of those. I was astonished at how little taste it had. It looked very pretty - it was definitely ripe - but I know it wasn't organic and it just didn't taste like much of anything.

Later in the week, I dropped by a FroYo shop and grabbed a couple of samples. You know what? They didn't taste very good. I swear to you, I could taste chemicals. Which is what happens now when I eat most candy. And believe it or not, it's kind of sad for me. A lot of us have these great memories wrapped up in food, and it can be really disappointing when you realize that the food you once loved is actually kind of crappy.

If you had told me when I was young that I'd be the weirdo at work brining my lunch every day and having a reputation for being a health nut, I'd have said you were crazy. As it turns out, it just happened. Gradually. Over time. And I feel so much better and think it shows. Now I just need to make some new memories with good, healthy food. I hope you will too!

The Ingredients and Recipe

You'll Need:

• 1 15 oz can black beans, rinsed and drained

• 1 tsp ground cumin

• 2 Tbsp salsa

• 2 Tbsp sour cream

• 2 C fresh corn kernels (about 2 large ears)

• 4 oz jack cheese, diced

• 1 pint grape tomatoes

• 2 small, coarsely chopped avocados

• 1/2 C finely chopped red onion

Do This:

1. In a large bowl, combine salsa, sour cream, beans, cumin, and salt and pepper to taste. Set aside.

2. Cut the kernels off the corn. Heat a nonstick skillet over medium-high heat and pan-roast the corn, stirring occasionally, until lighted browned (about 4 minutes).

3. Remove from heat and let cool.

4. Stir corn and remaining ingredients into black bean mixture and toss together.

Black Bean Salad Notes

• This recipe is really versatile. You can eat this as is, use it as a filling for a burrito or wrap, or scoop it up with chips.

• You can use different cheeses - I've used Mexican string cheese, mozzarella, and smoked mozzarella. They'll all give a different flavor.

• You can spice/heat this dish up depending on the salsa you use. If you want a less Southwest flavor, try using balsamic vinaigrette instead.

• Substitute cherry tomatoes for grape tomatoes for a slightly less sweet flavor.

• Slicing kernels off fresh corn is a bit of a pain, but worth it. I've tried pan roasting frozen corn and it's just not as good.

Black Bean Salad recipe by Vegetarian Atlas.

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