When you think of Mexico, we immediately think of Tacos and Burritos. The components are similar but the structure is different. But what if you are on a diet. Automatically the crispy and soft taco shells and flour tortillas get eliminated.
Fret not! Salads don’t have to be drab and completely flavorless. In fact, it is our go-to for a hangover meal or even repurposing some leftovers from taco Tuesdays.
Here’s the recipe we use but feel free to add and eliminate depending on what you have in your pantry.
Ingredients For Black Bean Salad
• 4 ½ cups cooked black beans, rinsed and well-drained
• 1 cup of canned corn (drained) or defrosted frozen corn
• 1 orange, yellow or red bell pepper, chopped
• 1 cup quartered cherry tomatoes
• 1 cup chopped red onion (from 1 small onion)
• ½ cup finely chopped fresh cilantro
• 1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
• ½ teaspoon lime zest (from 1 lime, preferably organic)
• 2 tablespoons lime juice (about 1 lime), to taste
• ¼ cup extra-virgin olive oil
• ¼ cup white wine vinegar
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon salt, to taste
• Optional garnishes: sliced avocado, crumbled feta, lime wedges
Method For Black Bean Salad
In a large mixing bowl, combine and toss all the ingredients. Taste and adjust the ingredients accordingly. The best part about this dish is that you can add and delete ingredients in whatever quantities you like and it will still be delicious.
Cover and chill the salad and serve in individual bowls. Leftovers can be kept up to 4 days but in our opinion, it is so delicious that there won’t be any leftovers.
While travel isn’t possible right now, this little salad is our trip to Mexico.
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