Lynne’s Black Bean Salad


Silky black beans with crunchy vegetables and zesty dressing

Time: 20 mins.

1 can black beans, rinsed and drained well

1 small can of corn (or kernels sliced from leftover grilled corn-on-the-cob)

Juice from 2 limes

2 garlic cloves, finely minced

1 tsp. ground cumin

5 Tbs. extra virgin olive oil

1 small jicama, peeled and diced

2-3 Roma tomatoes, diced

3 green onions, white and green parts, chopped into rings by slicing at an angle

1/2 cup chopped cilantro

Rinse black beans very well with water; drain.

Put beans into a large bowl.

Whisk together the lime juice, garlic, ground cumin, and olive oil and pour over the beans.

Add the diced jicama, tomatoes, green onions, and cilantro.

Gently fold all ingredients, mixing well.

Taste the salad and adjust seasoning; add salt to taste, if desired.

Serve at room temperature or chill and serve cold.


*At times when I haven’t had limes in the house, I have omitted the lime juice and olive oil and substituted Italian salad dressing. It’s not the same, but it’s good.