Hello! I know I haven’t posted in ages, but now that school is out for the summer I have more time. The boys all successfully finished their sophomore and freshman years in high school. I’m told that next year, which is junior year for the triplets, is going to be a doozy — apparently lots and lots of work and the beginning of the college process. Yikes!

I wanted to make sure this summer salad recipe got posted before we all move away from light and refreshing summer bean salads into heavier fall and winter root vegetables. For me, this salad rivals my all-time favorite summer bean salad. Warning: this salad contains a healthy dose of cilantro, and if you’re anything like my mother, you avoid cilantro like the plague because it tastes like soap. If you’re a cilantro lover, like I am, this salad could be right up your alley.

I have served this numerous times as a side dish, but I think it would also make a nice salsa served with sturdy corn chips.

You have a lot of freedom with this recipe. For example, the recipe calls for 1/4 cup of diced red peppper. When I diced my pepper, it yielded more than 1/4 cup, but I just threw all of it into the salad. Unlike baking, you can be loose with the measurements.

Enjoy!

Black Bean Salad
Recipe adapted ever-so-slightly from Guy Fieri

2 cans black beans, drained, about 30 ounces
1 1/2 cups frozen corn or one (15-ounce) can corn, drained or kernels from 2 ears of corn, blanched
2 Roma tomatoes, diced (or any similarly sized tomatoes that look good to you)
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 – 3 tablespoons chopped fresh cilantro leaves (depending upon how much you like cilantro)
1 jalapeno, seeded and minced
2 tablespoons apple cider vinegar
2 tablespoons red wine vinegar
Juice of one lime
3 tablespoons honey, heated for 10 seconds in the microwave
1/2 – 1 tablespoon salt (or to taste)
1 teaspoon black pepper
Pinch ground cumin

Add all of the vegetables to a large bowl. If you’re not a fan of raw red onion, dice it and put it in a small bowl or mug and add water until is just covers the onions. Heat in the microwave for a minute or two until the onion is softened. Doing this will take some of the bite out of it.

Make the dressing by whisking together the vinegars, the lime juice the warmed honey and the salt, pepper and cumin. Start by adding the smaller amount of salt and taste the dressing. Add more to taste. Pour the dressing over the salad and refrigerate for an hour (if you have the time.) If you don’t have the time, like I didn’t one night, serve it as soon as it’s made. It’ll still be delicious.

Yield: ~6 servings as a side dish

One year ago: Sprinkle Cookies
Two years ago: Shrimp Scampi with Spiralized Zucchini
Three years ago: Mint Chocolate Chip Meringues
Four years ago: French Chocolate Macarons
Five years ago: Chocolate Chip Scones
Six years ago: Spicy Grilled Corn Salad with Black Beans and Feta
Seven years ago: Blackberry Muffins
Eight years ago: Cake Pops
Nine years ago: The Simplest Bean Burgers
Ten years ago: Crispy Kale Chips