Recipe: Chilled black bean salad
Published: Jun 4, 2022
Updated: Jul 12, 2022
This is a nutrient-dense dish that’s mildly spicy. Easy to make, it’s a meal in itself and pairs well with grilled chicken. (Add some fire to that chicken with Weber’s Kick’n Chicken seasoning.) Plus you can serve it up as a burrito.
- Experiment to taste with the amount of vinegar and lime juice.
- I like the adobo sauce that comes in Goya’s canned chipotle peppers. Adding the thick sauce from 1-2 cans really adds a lot of flavor.
- Add fresh corn if you like or red and yellow peppers
Cook the beans first, then chill a bit before adding the vegetables, spices and liquids.
- 1 lb. dry black beans
- 1 pouch of microwaveable wild rice
- 1 red onion, chopped
- 1 orange bell pepper, chopped
- Some tomatoes: fresh, or 1 can of Muir Glen fire-roasted tomatoes, or a container of fresh salsa from your produce section
- Adobo sauce to taste
- 1/4 cup or more of vinegar, juice from 1-2 limes, a bit of olive oil
- 1 jalapeño or serrano pepper, chopped (I prefer serranos - they’re hotter)
Spices (suit to taste) #
- Chili pepper
- Ground cumin
- Cayenne pepper
Optional garnishes: #
- Low-fat sour cream, chopped cilantro
- Toss in some Beer Nuts (trust me on that one!)
Cook the beans #
- Rinse the beans and place in pot.
- Cover with water (about 8 cups).
- Add a bay leaf.
- Bring to a roiling broil. Then simmer, covered for around 40-45 minutes.
Note: I like firm beans. You may need to cook them longer to suit your preference.
Drain and cool the beans in the fridge for a bit. This helps prevent the onions and bell pepper from getting mushy when you add them.
Add the rest #
Then toss in the vegetables and other ingredients. Season to suit your taste.