San Antone Black Bean Salad Recipe

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9 votes | 4098 views

With friends and family living in the great state of Texas, my frequent visits have always meant new flavor profiles to experience, new ways to express myself in the kitchen and when I am invited out and asked to 'bring something to pass'.

I developed the following recipe to assure that I would seldom have to carry home any leftovers. I assure you, this summer, when friends suggest a picnic or are having a block party or a dinner outdoors - whether the occassion is a barbeque or a birthday for a friend - you will go home empty handed if you bring this salad. It surprises your guests because there is no oil in the dressing - making it light & bright!

I always prefer fresh, seasonal produce because it elevates my dishes and makes for much healthier and exciting eating - and THAT'S what it is all about, right? Now, get ready to put a fiesta in a bowl! Cooking well is its own reward.

Prep time:
Servings: 12 Servings
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Ingredients

Cost per serving $1.12 view details
  • The Salad - (I try to keep the cuts not too much bigger than the beans & corn - for appearance & to get a little of everything in a spoonful)
  • 2 lbs. black beans (I have a pressure cooker, but go ahead, use 2 15 oz. cans, well-rinsed.)
  • 2 lbs. cooked sweet corn, cut from the cob (OK, you can use 2 - 15 oz. cans of whole kernel corn or 2 lbs. of frozen corn, drained)
  • 8 green onions, diced
  • 2 cloves garlic, large, minced
  • 2-3 jalapeno peppers, cleaned, diced (more if you like)
  • 1 green Bell pepper, cleaned, diced (I also sometimes add a small sweet red pepper, for both sweetness & color)
  • 1 ripe avocado, large, pitted, peeled and diced
  • 1 jar (4 oz) pimentos, drained
  • 3 tomatoes, seeded & diced
  • 1C fresh cilantro, chopped
  • sea salt & fresh cracked black pepper to taste
  • The Dressing
  • 3 T fresh lime juice
  • 2 T fresh orange juice
  • 2-1/2 tsp lime zest
  • 1/2 tsp ground cumin
  • sea salt & fresh cracked black pepper to taste

Directions

  1. Combine all the salad ingredients in a large bowl. Season with the salt & pepper. Whisk the dressing vigorously to incorporate. Add the dressing to the salad and gently toss to combine everything. Chill until ready to serve. Lightly toss again prior to serving.
  2. TIP:
  3. Prepare this salad at least 4 hours prior to serving to let everything - except the avocado - marry joyfully in the bowl.
  4. You do want to let the avocado bathe in the lime juice of the dressing - better presentation that way, and you can store the avocado pieces in a small container. Then, pour the dressing off the avocado and mix the salad with the dressing, then dress the top of the salad with the avocado pieces at service. Very pretty dish & the absence of any oil seems to make all the veggies sparkle in a light citrus glow. You want this salad well chilled, but if you don't bathe the avocados in the dressing first, they will end up looking like grey lumps of pork as the air hits them.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 178g
Recipe makes 12 servings
Calories 322  
Calories from Fat 34 11%
Total Fat 3.94g 5%
Saturated Fat 0.68g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 35mg 1%
Potassium 1373mg 39%
Total Carbs 56.95g 15%
Dietary Fiber 14.0g 47%
Sugars 4.6g 3%
Protein 18.13g 29%
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Reviews

  • A.L. Wiebe
    This looks fabulous, Amos! Another must-try for me. Woo hoo!
    1 reply
    • Amos Miller
      May 29, 2012
      I don't believe you'll be disappointed. Let me know what you think!
    • maribeth carson
      This salad was a huge hit at my husband’s B-day BBQ it was devoured by all & a nice addition to my usual BBQ menu. I actually ran out half way thru the meal after the first taste second helpings were piled high on the plates it was a great side to try thanks for the tip Amos as always you were spot on.
      I've cooked/tasted this recipe!
      • Phyllis Smith
        We rolled it in steamed white tortillas and served it with Baked Acorn Squash for a terrific vegetarian meal. In fact a beautiful main course would be the salad tumbling out of the squash halves....crunchiness would be great with the squash. High praise.
        I've cooked/tasted this recipe!
        • misty
          This is delicious! I made it for just my hubby and me and we've been enjoying it as a salad, nacho toppings, and even in omelets!! A delicious and fresh way to get our veggies!! Thanks!!
          I've cooked/tasted this recipe!
          • Salad Foodie
            The star attraction at our Memorial Day cookout. And yes - there were no leftovers. I am used to a more "juicy" rendition of this classic, so added a little more dressing. Otherwise - delicious!
            I've cooked/tasted this recipe!

            Comments

            • John Spottiswood
              May 28, 2012
              I'm looking forward to trying this Amos. It really looks wonderful!
              1 reply
              • Amos Miller
                May 29, 2012
                Thanks, John. I try not to hype my submissions too much, but this is a wonderful summer salad - nothing to spoil on a hot day, refreshing, bright flavors, and, when chilled, somehow a cooling treat at a bar-b-que. It's just fine at room temp, as well. Let me know what you think.
              • A.L. Wiebe
                May 26, 2012
                I'm happy that you re-posted this, Amos. I was reminded to ask you "everything in a spoonful"? Really? How about a shovel-full? This was amazingly delicious, bright and refreshing!! Thanks again for posting!
                1 reply
                • Amos Miller
                  May 29, 2012
                  Glad you were not disappointed! Always a delight to receive your cheery comments. You made my day, A.L.
                • Amos Miller
                  May 26, 2012
                  Love you, Claudia! Thanks so much. You are always gracious and I truly appreciate your feedback. I am happy that you were pleased - there's no greater joy for a cook, right, Chef?
                  • Claudia lamascolo
                    May 25, 2012
                    Amazing I made this tonight will make it again... After visiting Arizona this was a Southwest blend of fabulous flavor love that avocado and the ending of this post made me smile! Thanks your #1 chef great recipe!
                    • Jo
                      April 3, 2011
                      I think it is important that food not only taste good but look good, and you captured it perfectly. Looks fabulous!
                      • Comment has been deleted

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