Summer Black Bean Salad
From lagoulue 16 years ago
- - to make
- Serves 8
This pretty, multicolored beans/rice/veggie dish is a complete meal on a hot summer day. Assemble it the night before, so the flavors have a chance to mix.
Ingredients
- 2 cans of black beans, drained and rinsed shopping list
- 1 can sweet corn, drained and rinsed shopping list
- 3 or 4 fat cloves of garlic, chopped fine shopping list
- 1 cup diced celery shopping list
- 6 or 7 plum tomatoes, diced shopping list
- 1 big bunch of scallions, diced shopping list
- 1 medium vidalia onion, diced fine shopping list
- 1 ½ cups of cooked brown rice, chilled and tossed in olive oil shopping list
- 4 sweet peppers -- 1 each yellow, orange, red and green, diced shopping list
- 2 young, small carrots, slivered very finely with a peeler shopping list
- ½ bunch fresh cilantro, chopped fine shopping list
- Couple tablespoonfuls of extra-virgin olive oil shopping list
- Couple teaspoonfuls of vinegar (I like white wine/tarragon, but balsamic is nice too) shopping list
- salt & coarse-ground or cracked black pepper to taste shopping list
How to make it
- Toss the ingredients together in a large bowl; cover and refrigerate for at least 3 hours. Serve poured over a bed of baby spinach leaves, or, even better, arugula. Goes great as a side dish with grilled eggplant & Portobello mushrooms, if you’re barbecuing.
- On really hot days, this colorful dish is dinner all by itself. Serve with a cold soup (gazpacho, borscht, etc.) or hummus.
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" It was excellent "