It’s Mexcellent! Part 2: Black Bean Salad
Technically, this black bean salad is not Mexican, but then, neither is dipping chips in salsa. In any event, it’s INSPIRED by Mexican flavors. Sam and I enjoyed this with my homemade tortilla chips and guac. And then again for lunch the next day. And then again for dinner that next night. But it was fresh and flavorful and delicious, so we didn’t mind the excessive amount of leftovers!
Adjust the spices to taste, and have fun adding additional ingredients. Use freshly cooked black beans if you’re able to think to soak them the night before! (I almost never do.)
- 1 (15 ounce) can of black beans, thoroughly rinsed, and drained– I use Eden’s organic because the cans are BPA-free (or 1 1/2 cup of freshly cooked black beans)
- 1 1/2 cups fresh corn, (or sub frozen kernels)
- 1 garlic clove, smashed and minced
- 1/2 cup chopped scallions
- 1/2 small red onion, diced
- 1 bell pepper, seeded and diced
- 2 fresh jalapeño peppers, minced
- 1 tomato, diced
- 1 mango, peeled and diced (I admit, I cheat and buy the pre-sliced kind– peeling and chopping mangoes can be frustrating and messy.)
- 1 cup jicama, diced (jicama is a crunchy, sweet root– it MAKES this salad, so try to find it if you can. It’s available at many Latin American groceries, at farmer’s markets, and in the produce section of some more mainstream stores. I got mine from Whole Foods.)
- 1/2 cup fresh chopped cilantro
- Juice from 2 limes
- 1 tablespoon olive oil
- 1 teaspoon cumin (or to taste)
- 1 teaspoon freshly ground coriander
- 1 teaspoon Sriracha (optional– I just love Sriracha and think it helps everything)
- 1/2 to 1 teaspoon of sugar (to taste)
- Sea salt to taste
Rinse and drain the beans.
Add a touch of olive oil to a large skillet on medium heat. Warm the oil and add garlic. Cook for 30 seconds or so and add corn. Coat with the oil garlic mixture and raise heat. Turn corn frequently with a spatula. Cook until some pieces of the corn have turned black. Remove from heat and let cool.
In a small bowl or a glass (I often use a mason jar) combine 1 tablespoon olive oil with the lime juice. Add cumin, coriander, sriracha and sugar. Stir well. Add more of any spice to taste.
In a large bowl, combine the beans, corn, scallions, onion, bell pepper, jalapeños, tomatoes, mango, jicama, and cilantro. Toss with the olive oil-lime juice mixture, and add salt to taste. Serve at room temperature, by itself, or with tortilla chips.