Black bean salad is the perfect food to bring to a picnic or cookout. Why, you ask? Well, I’ll tell you why:
- It has avocados in it. Almost ANYTHING tastes better with avocado. And it makes the dish feel more “California-esque”. Like you’re on the beach or at a winery eating fancy food. Ahhhhhh….
- You don’t really have to cook anything. You chop a little and dump stuff into a container. Love that.
- It doesn’t have any mayo or dairy in it either. So, if it sits out for a while, it doesn’t really matter. You won’t get food poisoning from rancid salad. Which could make you puke – and that’s a downer when you’re at a party.
Another thing that’s really nice about this particular recipe is its versatility. You like spicy – throw some jalepenos in there. You want to add a protein? Add some lump crab meat to make it a little more fancy and you can impress your friends! Don’t like cumin – leave it out.
My suggestion is to start with the black beans as your base – use the entire can. Then, adjust the other ingredients as you go to your liking. For me, an entire can of corn is overkill for me.
TASTE AS YOU GO! Always remember that you can add, but you can’t take away. In order to get the right balance of onion, salt and lime, you really need to keep tasting. You’ll be glad you did.
Black Bean Salad
- 1 can black beans, rinsed and drained
- 1 can corn (I recommend starting with half a can and working your way up)
- 1 pint diced grape or cherry tomato (Grape toms are a little sweeter)
- 1 avocado, diced (Same thing, start with half and work your way up)
- 1 cup diced red onion (Same as above)
- 1 tsp cumin (Leave it out if you don't like it)
- 1 lime
- 1 tbsp olive oil
- minced cilantro (Leave it out if you don't like it)
- Salt and pepper to taste
Dice your red onion and your avocado and set aside.
Dump your black beans into the bowl.
Start layering in the corn, tomato, red onion and avocado.
Add your seasonings to taste - salt, pepper and cumin - and stir everything together. Taste and adjust.
Add your lime juice (start with about 1/2) and cilantro. You're done!