Black beans are a terrific food for anyone’s diet, but especially beneficial to those of us trying to lose weight healthfully. Black Beans are Good!
A black bean salad without corn is a travesty, right? It’s corn season in NC, after all. Well, I made this salad back on Father’s Day and we didn’t have corn. (Or, I forgot to grill it first so we had corn but it sat in my fridge neglected during the making of this dish.)
The original side dish I made did not have avocado or shrimp, so the next morning I diced an avocado and threw that, some little salad shrimp (not the best but in a pinch it does OK) and extra lime juice in and I had my healthy lunch ready.
Now, because my recipes are always based on “what’s on hand”, feel free to omit or add any veggies you wish. All veggies were diced very small for this dish, and I used the pre-minced garlic that you can find in a jar in the vegetable aisle. I also have a toddler, and a picky-ish 7 year old, so my veggies are small mostly for their benefit. No harm in a rough chop if you like crunchy raw veggies.
1 can of black beans, rinsed and drained
1/2 cup to 3/4 cup of “extra” veggies, small diced: radish, celery, onion, garlic, carrots, red bell pepper, poblano peppers were the “original”
1/2 cup cherry tomatoes, cut into quarters
1/4 cup chopped herbs: cilantro and/or parsley are great
1/2 T olive oil
1/4 lime juice
1/2 teaspoon cumin
salt and pepper to taste
This is basically a no-effort recipe if you are decently comfortable with a knife. It’s a chop, dress, and toss kind of dish. I really have no instructions, other than to try it. If you are going to add corn, I highly recommend grilling it first…it will add a nice smoky sweetness. You can also add a little smoked paprika to this. Enjoy with your next burger night, and replace your Fries with sweet potato wedges for a healthy, filling, satisfying meal!