I was looking for something light to compliment the Stuffed Pork Sandwiches and came across this recipe online. I highly recommend the Simply Recipes website – she always has great recipes and beautiful photography!
Anyway, this recipe was delicious!! It was labor intensive on the chopping front, but it was worth the knife time. I used pickled jalapenos and probably not enough (it was spicy, but not overly). I thought for sure that the basil or cilantro would be overwhelming, but they weren’t! The flavors were perfectly balanced. I can’t wait for the leftovers!
Black Bean Salad
Yield: 6 to 8 servings (I measured 8 servings that were a hefty 1/2 cup each)
1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
1/2 cup chopped green onions or shallots
2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh chopped cilantro
1/4 cup fresh chopped basil
2 Tbsp lime juice (about the amount of juice from one lime)
1 Tbsp olive oil
1/2 to 1 teaspoon of sugar (to taste)
Salt and pepper to taste
Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.
I ran the nutritional information on Spark Recipes and came up with 8 servings for 130 calories, 5.6g fat, 19.4g carbs, 4.5g protein, 5.5g fiber.