Simple summer bean salad

Although I hesitate to call anything foolproof, this recipe is so easy and flexible that even a recipe-dependent cook like me can make it without a recipe.

Black Bean Salad

simple black bean salad

Whisk together the following to make a dressing:

  • juice of two limes
  • olive oil–aim for 1/3 to 1/2 as much as the lime juice
  • some freshly ground black pepper
  • some salt

Add to the dressing:

  • 2 15 oz. cans of black beans, rinsed and drained
  • a bell pepper, diced
  • two jalapeño peppers, finely chopped (use gloves when chopping; if you remove seeds and inner membranes, the peppers will have almost no heat)
  • a lot of chopped cilantro
  • two or three green onions (white and green parts), thinly sliced
  • kernels sliced from two ears of cooked sweet corn (or use frozen sweet corn, thawed)
  • big handful of cherry or grape tomatoes, sliced in half (I used Sun Gold tomatoes from my garden!)

The salad improves after a night in the refrigerator.

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