Black Bean Salad

What is it about a black bean salad that practically shouts, “summer potluck”? The mercury has been edging past a hundred degrees lately here and I’ve been getting nostalgic for some of the picnic foods I remember having often as a kid.

The basic structure of a black bean salad is black beans (canned or freshly made) with corn kernels (canned, frozen, or fresh). Parsley, basil or cilantro add an herby note to the flavors. Tomatoes or red bell pepper some sweetness and color. Lemon juice and or lime juice some acid. Jalapeno or cumin will give it a kick, and avocado and olive oil will smooth it down.

Black Bean Salad

I find adding a little bit of sugar almost always helps balance the acid from the citrus and tomatoes, and makes for a better tasting salad.

Obviously, this salad will be extra good if you have freshly cooked corn and beans on hand. But if you don’t, just use the canned beans and frozen corn (we used white corn here).

From the recipe archive, first posted 2007!

[Source : http://www.simplyrecipes.com/recipes/black_bean_salad/]

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