Who says easy needs to be boring? I’ve been making this 5-ingredient black bean salad for years. I’ve taken it to picnics, potlucks, and family reunions (back when we had picnics and potlucks and family reunions). It’s healthy, travels well, adds colour to the buffet, and can be made in under 10 minutes. What’s not to like?
Oh, the cilantro? If you don’t like cilantro, use basil. Or give me your share. I’m good either way.
I got the recipe from a friend, who got it from a friend, who got it from a friend. Go back far enough and the originator was likely Kevin Bacon.
There are not tricks to his recipe. If you can rinse beans and chop vegetables, you’re good to go.
I’ll save the in-depth look at cooking beans for another post. Right now I’m hungry and the salad calls.
This quick salad can be made in 10 minutes. Use whatever sweet peppers you have on hand — green, yellow, red, purple, orange, or a mix. If you’re low on peppers, try tomatoes.
Scale
Ingredients
2 cups (1 540 mL / 19 oz can) black beans, rinsed and drained 1 cup (250 mL) sweet bell peppers*, any colour, cut in 1/4-inch dice 1 tablespoon (15 mL) ground cumin 1/4 cup (60 mL) balsamic vinegar 1/2 cup (125 mL) fresh cilantro**, chopped
Instructions
In a medium bowl, mix the beans, peppers, cumin, balsamic, and cilantro tossing to coat evenly.
Season with salt and pepper to taste.
Cover and refrigerate until ready to serve. This is also very good on basmati rice.
Notes
* Use diced tomatoes or quartered cherry tomatoes for some or all of the peppers.
** You can substitute fresh basil for cilantro.
Keywords: black beans, salad, balsamic, cilantro, easy, quick
