Monday, July 26, 2010

Black Bean Salad

I knew I'd like this salad even before tasting it, when I saw it on the buffet table! Thank you, Monika, for sending me the recipe. It's now one of my favorite salads.

Ingredients:
2 – 19 oz. cans black beans, drained and rinsed
1 cup long grain rice
2 - 12 oz. cans cooked corn
2 sweet red peppers, diced
1 finely chopped shallot or some red onion
¼ cup chopped fresh coriander (or mint or more parsley)
¼ cup fresh parsley
½ cup olive oil
¼ cup red wine vinegar
2 Tbsp lemon juice
1 clove garlic
1 Tbsp chili powder
1 tsp salt
¼ tsp pepper


Method:
  1. Cook rice and drain, then rinse.
  2. In large bowl combine beans, rice, corn, peppers, onion, coriander and parsley.
  3. In a small bowl whisk together oil, vinegar, lemon juice, garlic and spices.
  4. Pour over salad and toss. Taste and adjust seasonings. I used mint and cilantro instead of coriander and added a bit of cumin.
Note: This makes a large salad (about 12-15 servings). You can adjust amounts according to personal preference. Salad keeps well in refrigerator for several days. We enjoyed the leftovers as a filler in beef steak wraps.

16 comments:

  1. this looks delicious!!! Definitely on my menu for this week :)

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  2. Yum, looks delicious! Very nice picture too! :-)

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  3. I've been looking for a recipe like this. Perfect timing for summer BBQ's and family gatherings. I'll be bringing it to a long-weekend get-together that we're having. Thanks! Heidi

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  4. Looks like a great variation. I've bookmarked this to try it. Black beans and corn are an excellent combination for a vegetarian meal as they form a complete protein.

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  5. That looks yummy! I think I gotta try this one or convince my mom to make it for us!! ;)

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  6. OH!!! Thankyou Thankyou Thankyou!! I have a potluck bbq to go to on wednesday night for my small group, and this is the PERFECT dish for me to bring!!!

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  7. what could i substitute the red wine vinegar with if i don't have that?

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  8. Tara, you could use apple cider vinegar, balsamic vinegar or rice vinegar. If you have to use plain vinegar, use a little less and add according to taste.

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  9. Is there a "good" balsamic vinegar that you would recommend? Thank you!

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  10. Oh wow! You posted this salad yesterday and I just knew I had to make it for dinner last night! It was so yummy and a big hit with everyone! And besides tasting good it also looks really pretty too!
    Thanks for posting it. :)

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  11. This sounds fabulous. I love Black Bean Salad and this is a little different with the rice. Can't wait to try it. Always looking for something different for Bible Study on Wednesdays.

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  12. awesome, thanks anneliese!

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  13. Made it for supper last night. It is very similar to the recipe for President's Choice Mango Black Bean Salsa (just take out the mango and put in the rice and use lime instead of lemon and drop the parsley). I must admit, I wasn't a huge fan of the flavor of the chili powder dressing and prefer, instead, the Tequila Habanero BBQ dressing from Superstore. Just a personal preference. Otherwise makes an excellent large salad for summer.

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  14. This would be the salad I would go for too. I like your idea of adding the left overs to wraps. Kathy

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  15. Made this tonight...love the suggestion to add cumin to the dressing and putting cilantro in it. This is SUCH a good recipe, I totally overate :)
    thanks for sharing this one!

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  16. I'm making your hot beef wraps tonight so I've just finished making this bean salad --- we had to have a little taste even though hubby hasn't even started cooking the steaks yet, lol. It's delicious! Usually we just use plain Italian dressing on bean salad so I wasn't sure how the chili powder would taste, but it's perfect - we'll definitely eat it on it's own, too, lol. Thanks for the recipe!

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