It occurred to me this morning that I haven’t been sharing many recipes with you lately. I have had a few written up, just ready to share, but I’ve just been more interested in talking about other things in the past few weeks! Today, however, feels like a good day to share a nice summer dish with you.
Summer makes me crave meals full of fresh ingredients and flavor, and I also like them to keep me cool on hot nights.
Thankfully, I’m a part of this whole crazy blog community, and you can pretty much find any kind of recipe you’re looking for within our community. So, soon enough, I found a recipe for a Black Bean Salad.
Of course, based on the ingredients in my kitchen and my own tastes, I had to change it a little. Sometimes I think I can’t help myself.
I ate a big serving of this as an entree, but I think it could be served as a salsa at a party or as a side dish at a BBQ. It’s really quite versatile!
Black Bean Salad
makes 3 entree-sized servings or a big party bowl
- 1 can black beans, rinsed and drained
- 1 large red pepper, diced (next time, I might use 1/3 each of a red, yellow and orange — just for the color!)
- 1 large tomato, diced
- 1/2 cucumber, sliced & quartered
- 1 small avocado, diced
- juice of 1/2 lime
- 1/2 tsp grapeseed oil
- 1 tsp cumin
- 1 tsp chili powder
- salt & pepper to taste
I bet it’d also be great with a cheese — maybe cojita? I just thought of this now.
It’s quite simple, really — just chop the veggies and stir together with the beans, oil, lime & spices.
This took just a few minutes and was delightful to eat for lunches outside in the sun.
The avocado and the beans made it creamy while the pepper and tomato gave it great acidity. This was a meal with a good balance of tastes.