Rick’s Favorite Black Bean Salad

Black bean saladHere’s another easy hot weather summer dish. It’s a quick side dish or can even be a meal. Your good garden or July farmstand produce will make this dish sing.


1 good sized ripe tomato

1 can black beans, rinsed and drained

The kernels of a cooked ear of corn, or it’s frozen equivalent

½ red bell pepper, chopped

½ red onion, peeled and chopped

1 cup of fresh cilantro (coriander) washed and chopped

1 jalapeño pepper, seeded and chopped fine

½ cup extra virgin olive oil

¼ cup red wine vinegar

Salt and pepper to taste


Whisk the olive oil and vinegar in a small bowl and set aside. Put all the other ingredients in a food processor and chop but not puree.  Add the dressing. Put this in the refrigerator to get happy, but it is also good at room temperature.

Black bean salad 2

2 thoughts on “Rick’s Favorite Black Bean Salad

  1. Pingback: My Top Ten Posts of 2022 | When I Survey . . .

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