Posted by: literallydelicious | December 20, 2010

Black Bean Salad

The first time I had black bean soup, I fell in love — not with the soup, so much, but with the bean itself. I can eat them hot or cold, by themselves, mashed a bit in a warm tortilla or mixed into any number of dishes. This is one of my favorites.

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BLACK BEAN SALAD

1 can black beans, rinsed and drained

1 can corn, drained (Mexicorn works well here, too)

1 carton grape tomatoes

1 small sweet or red onion, diced

ranch dressing (I prefer Wishbone, but use your favorite)

cilantro, salt and pepper to taste

1. Mix all ingredients and chill.

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Responses

  1. Yum! I love black beans as well–prefer them over pintos.
    Thanks for another wonderful recipe.

    • I think pintos have their place — which is usually in a big pot with chunks of fatback or bacon and ham shanks or hocks. Two dishes I just don’t bother with unless they’re done right: beans and green beans with new potatoes. As my niece says, if you can’t have the fat in them, why eat them? 😉

  2. Yay! You’re back!!! I LOVE this blog.
    Black beans always kind of scare me. (Yeah, I’m weird.)
    Any idea why black beans have to be rinsed and drained before being used? I know if you don’t, it’ll turn a dish black. Would it poison you if you didn’t? Mess with the dish’s flavor?
    Can you buy dry black beans and cook them? If you do, do you still have to drain and rinse?
    I know. Terminally Curious. LOL

    • Thanks, Susan!

      The primary reason that I know of for rinsing canned beans is that the liquid contains starches that can cause gas. Eww. And the liquid’s just unappetizing and gooey-looking. I have seen recipes for undrained beans, so it’s apparently not a big taste issue, but I drain and rinse them anyway, except for chili beans. There’s a lot of favor in their canning liquid — though I don’t like them so don’t use them often.

      You can buy dried black beans and cook them just like any others — pick through them, rinse them, soak them overnight. I buy canned for the convenience.

  3. MJ,

    From August to December is quite a hiatus. I’m expecting some really spectacular recipes now… you were traveling in Europe eating haute cuisine, right? spw

    • Sigh . . . one week in Cozumel doesn’t quite qualify me as a world-traveler/haute cuisine diner . . . though we had some dishes there that were fabulous. And while there, I learned (from watching) to cook eggs over-medium without breaking the yolk while turning. 🙂

      Send some Tunisian recipes this way once you get settled in your own kitchen. By the time I get over there to visit, I hope you’ve found all the little hole-in-the-corner restaurants where the locals go!


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