If you need a simple summer salad that goes with just about any protein made in just about any style of cooking, then you have come to the right place! Black Bean Salad is so simple to make yet so tasty. The great thing about the simplicity flavors in this side dish make it a great combination for just about any meal, and great for a potluck or picnic. It also make a wonderful base for meal preppers.
If you don’t use Red Wine Vinegar often, you have been missing out. It has just the right amount of tang that you expect from a vinegar but the red wine mellows it out to give a delicate vinaigrette to this bean salad. If you don’t really care for black beans – first give them a try! – but you could swap out cannelloni beans. Black beans are an incredibly high source of protein, fiber and iron.
I decided to serve this with my Mississippi Pork Sandwiches and man was it good! The two went together so well, complimenting each other wonderfully. I really think that this salad would be the perfect dish to bring to a potluck or backyard bbq.
Now Let’s Get Cookin’!
Black Bean Salad
- 2 15oz can Black Beans drained and rinsed
- 1 15oz can Sweet Corn drained
- 1 Red Bell Pepper diced
- 1 Orange Bell Pepper diced
- ½ Red Onion diced
- 1 cup Cilantro chopped
For the Vinaigrette
- ½ cup Avocado Oil
- ¼ cup Lemon Juice
- ¼ cup Red Wine Vinegar
- 1 tsp Garlic Powder
- 1 tsp Dried Onion
- 1 tsp Parsley
- Prepare all of the vegetables and place in bowl.
- Add vinaigrette ingredients to mason jar. Seal and shake vigorously. Pour over bean mixture. Cover and place in refrigerator until ready to serve (up to 4 days).
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!