Favorite Black Bean Salad

The prep time is a bit daunting with this great salad, but the result is so totally worth it. This has been a family favorite for many years. I usually cook the beans the day before I plan on assembling the salad...

Place a cup of rinsed black beans in a pot with a couple of cloves of garlic, 1 tbl. salt, and 1 tsp. cumin seed and a bay leaf. Simmer until the beans are soft. Drain, rinse in cold water to cool. Remove the bay leaf. Read on for the rest of this great recipe!


4 cloves of garlic (finely chopped)
1/4 cup diced red onion 
1/4 cup diced green pepper 
4 tomatoes diced *
2 finger hot chilies minced **
1/4 cup chopped fresh coriander leaves
1/2 cup lime juice
2 tbl. lemon zest
2 tbl. lime zest
2 tbl. orange zest 
1/4 cup olive oil
Coarse salt and fresh ground black pepper


Place the cooked beans in a bowl. Combine with the rest of the ingredients. Season with salt and pepper. Serve chilled.
* I place the diced tomatoes in a colander and drain while I'm prepping the rest of the ingredients.
** I include the seeds of the chili peppers as well because we enjoy the spicy heat.
This recipe courtesy of  The Chez Piggy Cookbook. The book is available at Chez Piggy, Kingston.
Image thanks to: The Spruce
Enjoy! Because of the tomatoes and fresh coriander, this salad is best eaten in a couple of days. Be surprised if it lasts that long.
This great salad is perfect as a main or side dish, or get creative and serve a small amount over fries or pasta for a gourmet touch.

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