Black Bean Salad
This vibrant black bean salad combines canned black beans and corn with fresh diced Roma tomatoes, bell peppers, red onion, green onions, and pineapple. A zesty dressing of sherry vinegar, lime juice, honey, and a hint of cumin ties it all together. Quick to prepare, it requires an hour of refrigeration for flavors to fully meld, resulting in a refreshing and hearty side dish.
Equipment
- 1 Large Mixing Bowl For combining all ingredients thoroughly.
- 1 Cutting Board Essential for safe and efficient dicing of vegetables and fruit.
- 1 Chef's knife For precise dicing and chopping.
- 1 Measuring Spoons For accurate measurement of spices and liquids.
- 1 Whisk or Large Spoon For mixing ingredients evenly.
Ingredients
Main
- 2 cans black beans drained, about 30 ounces
- 1 15-ounce can corn, drained
- 2 Roma tomatoes diced
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup diced green onions
- 1/4 cup diced pineapple
- 1 tablespoon chopped cilantro leaves
- 1 jalapeno seeded and minced
- 4 tablespoons sherry vinegar
- Juice of 1/2 lime
- 3 tablespoons honey
- 1 tablespoons salt
- 1 teaspoon black pepper
- Pinch ground cumin
Instructions
- Mix all ingredients in a bowl and refrigerate for 1 hour.
Notes
For optimal flavor development, ensure all vegetables are diced uniformly for a consistent texture in every bite. The refrigeration period is crucial; it allows the flavors to meld and deepen. Consider adding a small amount of finely minced red cabbage for an extra pop of color and crunch. Adjust the amount of jalapeno to your preferred spice level, always removing seeds and membranes for less heat. A touch of fresh orange zest can brighten the overall profile, complementing the pineapple and lime. Serve chilled, perhaps alongside grilled fish or chicken, or as a vibrant appetizer with tortilla chips.