I have a love affair
with legumes. There's nothing I like more than a soup of lentils
, black beans
red beans, black-eyed peas, lima beans
or chickpeas... But since this is not the
time of year for hot soups, I make them in salads (and even created my so yummy
black bean hummus
.) They are a source of protein with no fat or cholesterol and
I must be getting older because now I worry about these things that I didn’t
care about before. C'est la vie
Confessions aside, this
salad is like an explosion of colors, textures and flavors: black beans, corn, red
bell pepper, tomato and red onion with a lot of fresh cilantro.
I made it with dried black
beans that I cooked for my black bean soup
, but it’s perfect with canned beans
too. I also used two ears of grilled corn, but it works well with canned sweet corn
too. The rest is a breeze.
This salad is a cousin
of my black bean and avocado salad
. I prepared it for the first time for Mamás Latinas
as part of a series of
easy recipes with ingredients typical of the Latin American kitchen. Since then,
I've done variations on this theme using black-eyed peas and red beans. All of
them are a nice alternative to my chickpea
and lima bean
All I can say is: total
success! I hope you like my recipe.
Black Bean Salad with Grilled Corn and Cilantro
| Ingredients for 8 portions
1 ½ cups of black
beans cooked and drained
1 ½ cups of corn
kernels from grilled cobs
1 cup of tomato,
seeded and diced
¼ cup of red bell
pepper, finely diced
1 ½ cups of cilantro
leaves, washed and dried
¼ cup of extra virgin
3 tablespoons of red
Freshly ground black
In a bowl combine the
beans, corn, tomato, onion, pepper and cilantro.
In a cup, mix the
olive oil, vinegar, salt and pepper and mix to emulsify.
Add the vinaigrette to
the salad and toss.
Cover and marinate in
the fridge for at least half an hour.
Serve cold. This salad
is much more flavorful the next day.
To print the recipe
How do you like this
Etiquetas: #MamasLatinas, legumes, salads