There are many, many black bean salads to be found on the web and elsewhere. They all contain pretty much the same ingredients, yet can taste quite different depending on the quantity of spices or whether a typical ingredient is left in or out—e.g., corn, tomato, or avocado. I am a big bean fan, so I’ve tried a lot of bean salads through the years. This particular black bean salad recipe from Smitten Kitchen is one of my favorites.
The recipe makes a good-sized bowl of salad, but it doesn’t last very long in our house. If everyone is home from school, I usually double it. We all love it as an appetizer served with tortilla chips, and it gets eaten up in a flash. I particularly like it whenever I make a southwestern chicken or taco salad as it is fabulous as one of the components of the salad. In addition, I’m a big fan of Chipotle’s burrito bowls with carnitas, so I’ve come up with my own version using this wonderful bean salad and a lime-cilantro rice.
I’m gearing up to make some carnitas, so stay tuned!
Black Bean Confetti Salad
- 2 15-ounce cans black beans, drained and well-rinsed
- 4 bell peppers, a mix of colors, chopped into a small dice
- 1/2 super-large or 1 medium Vidalia or Walla Walla onion, chopped into a small dice
- Juice of two limes
- 6 tbl. olive oil
- 1 1/2 tsp. ground cumin
- 3/4 tsp. salt
- 1 tsp. honey
- 1/8 to 1/4 tsp. cayenne
- 1/4 to 1/2 cup cilantro, chopped
Mix beans, bell peppers and white onion in a large bowl. In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a 1/2 cup of dressing. Pour it over the bean mixture, toss it well and adjust seasonings to taste.
Source: Slightly adapted Smitten Kitchen recipe