Recipe: Cumin-Scented Black Bean Salad

17 Jul

This is a perfect summer salad, because unlike the rest of us, it doesn’t wilt. Its Latin accents, with a bit of seasoned rice vinegar thrown in as a counterpoint, are just the thing for a summer’s eve when it’s too hot to cook.

Black Bean Salad
Serves 4-6

1 15.5-oz. can black beans, well drained
3 tbsp. finely diced red onion
2 scallions (green onions), white and green parts, thinly sliced
1/4 red bell pepper, finely diced
1/4 green bell pepper, finely diced
2 tbsp. chopped cilantro (can vary amount to taste)

Dressing
1 tsp. ground cumin
3/4 tsp. chili powder
1/2 tsp. sugar
3 tbsp. extra virgin olive oil
2 tbsp. seasoned rice vinegar
1 tbsp. fresh-squeezed lime juice

Combine dressing ingredients in medium serving bowl. Add salad ingredients (except cilantro) and mix gently. Just before serving, fold in cilantro.

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One Response to “Recipe: Cumin-Scented Black Bean Salad”

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  1. Recipe: Sausage Cheese Dip, Two Ways | Perennial Pastimes - November 4, 2023

    […] Preparation1. Drizzle a small amount of olive oil in a medium skillet. Brown sausage over med/high heat, breaking it apart with a wooden spoon, until browned. If the sausage generates a lot of grease, drain the grease. 2. Add the garlic, onion powder, and some pepper, and cook over medium heat for one more minute, stirring through.3. Add the cream cheese cubes and stir until melted and incorporated.4. Add the undrained tomatoes, corn, and shredded cheddar. Cook, stirring occasionally, just until bubbly and cheese is melted. Check seasonings, and add salt or pepper as needed.5. Remove from heat and serve with tortilla chips. The kind that look like scoops are perfect for this dip. (Note: The photo below also includes Cumin-Scented Black Bean Salad.) […]

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