May 31, 2006

• The BEST Black Bean Salad

  Dana posted this recipe last week.  It looked good and I decided to make it that day.  As a young girl, I never enjoyed potato salads and bean salads, which just means there are some good things that come with growing up. This is THE MOST festive looking dish with the bright red, green and yellow colors.  And people: it’s healthy! Thank you, Dana!  (Note: I substituted a Walla Walla sweet onion for the purple onion.)  For my local friends, I will be bringing this to Luke and Joanne’s graduation celebration Friday. 

  
  

  Black Bean Salad

  3 cans (15.5oz) black beans, drained and rinsed
  10 oz corn (I buy frozen and don’t cook it before adding)
  1 large red pepper, diced
  1 large green pepper, diced
  1 purple onion, diced

  Combine black beans, corn, both peppers and onion in large serving
  bowl.  Pour dressing over ingredients.  Stir.  Cover and refrigerate
  for four hours.
  Serves 8 adults.

  Dressing:
  1/3 C red wine vinegar
  1/3 C olive oil
  3/4 tsp salt
  1/2 tsp pepper
  3 cloves garlic, crushed

  This salad gets better with age and when preparing I usually double
  it, so that I will have leftovers.  That is, *planned-overs*

  Here’s one way to use this salad, despite the obvious of serving it twice as a side dish.

  Use 1/2 C (more or less depending on tastebuds) in a main-dish
  salad.  Starting with 2-3 C torn lettuce, I usually add 1/4 C cottage
  cheese, some crushed Doritos, plus 1 Tbs Catalina dressing.  Yum!

  I have also served the *planned-overs* as a dip.  I recommend using the stronger tortilla chips.

  • 12:13 pm
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