Black Bean Salad, 3 variations

chef mimi

I use black beans all year round. They’re delicious and versatile, and they’re also healthy. I’ll make a pot of black beans from scratch occasionally, which cost about a dollar, and then serve them in a variety of ways. Fortunately, everyone in my family loves black beans.

In the summer I tend to throw black beans along with other goodies together to make salads – especially when I have company. And it’s so surprising how well these salads go over. You can make them ahead of time and they’re so easy!!!

These black bean salads are vegetarian, but you can always serve grilled chicken or shrimp to top the salad, for those who desire more protein.

So here are three versions of a black bean salad.

Summer Black Bean Salad, version 1

2 cans black beans, well drained
1 can whole corn, well drained
1 fresh tomato, seeded, diced
1 lemon
2 tablespoons olive oil
1 teaspoon salt
Pepper
Chopped fresh cilantro or parsley or basil

For this super easy salad, combine the black beans, corn and tomato together in a bowl. Add the tomato, the juice of the lemon, and the olive oil.

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Season with salt and pepper and give everything a gentle toss. Sprinkle the salad with your herb of choice.

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If you want, the salad can be made ahead of time and sit and room temperature up to an hour before serving. If you need to refrigerate the salad, don’t add the tomatoes until the last minute before serving, especially if you refrigerate the salad overnight. Toss again, taste for seasoning, and then serve at room temperature.

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Summer Black Bean Salad, version 2

2 cans black beans, well drained
1 can whole corn, well drained
1 small zucchini, diced
1 small red bell pepper, diced
3 Roma tomatoes, seeded and finely chopped
1/2 small purple onion, finely chopped
2 jalapenos, minced
2 cloves garlic, minced
Juice of 1 lemon
Juice of 1 lime
4 tablespoons olive oil
Chopped fresh cilantro
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
2 teaspoons salt
Cayenne pepper, optional

In a large bowl, combine the beans, corn, zucchini, red bell pepper, tomatoes, purple onion, jalapeno and garlic. Toss together gently. Then add the lemon and lime juices, olive oil, cilantro, and seasoning. Toss again gently.

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Cover and let sit at room temperature before serving, if so that the flavors come together. Then serve at room temperature.

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Summer Black Bean Salad, version 3

This salad is mostly like salad version 2, but the dressing is different. For this one I used Green Goddess dressing, for creaminess.

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Get creative with your black bean salad. Add avocado, grilled corn, roasted red bell peppers, green onions, sun-dried tomatoes, feta cheese, whatever you like. Trust me, it all works!

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