Black Bean Salad Recipes

These black bean salad recipes are fresh, hearty and filling.  They are enough to be served as main dishes and are great for lunch,  brunch  and to take along on a picnic or outdoor celebration. 

Finish off these salads with fresh salad greens garnished with such tasties as sliced tomatoes, avocado cubes, radishes and green onion curls.

Helpful Hints

• Black bean salads are great made in advance and even benefit.  Black beans are bland and time will give the tangy vinegars and dressings a chance to blend and improve the flavor
• Canned beans tend to be salty.  Don't skip the step of rinsing them under cool water and draining very well in a colander
• Salad can be made one day in advance.  This also gives the flavors a chance to blend and improve
• All black bean salads are best served at room temperature to appreciate the flavors
  
  

Black Bean Salad with Roasted Red Peppers and Feta Cheese
Serves 4-6

This salad is made extra hearty with the addition of 1 cup of cooked orzo pasta or rice

1 cup cooked black beans, rinsed and well-drained if canned
Salt and ground black pepper to taste
2 red peppers, roasted and chopped
Lime-Cumin Vinaigrette (see below)
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 1/2 tablespoons chopped fresh oregano
2 ripe tomatoes, quartered
1/2 cup cubed Feta cheese
12 large Greek or black olives, pitted and coarsely chopped

Rinse and drain the black beans and toss with the peppers, lime cumin vinaigrette, parsley, cilantro and oregano.  Taste for salt and season with pepper.

Use a press or mince the garlic clove.  Combine in a bowl with lime zest, juice, green onion, jalapeno and cumin.  Whisk in the olive oil and adjust for balance of flavor.

Black Bean Salad with Green Olives and Oregano
Serves 6-8

3 cups cooked black beans, rinsed and well-drained if canned
2 small celery ribs, thinly sliced
12 Spanish olives, pitted and thinly sliced.  You can use pimento stuffed if you must!
2 tablespoons chopped fresh oregano
1 tablespoon sherry, balsamic or red wine vinegar
1 garlic clove, minced
Salt and pepper to taste
6 tablespoons extra-virgin olive oil

In a bowl mix together the beans, celery, olives and oregano.  In another bowl, whisk the vinegar, garlic, salt and pepper and the olive oil.  Taste for balance.  Pour over the bean mixture and mix gently. 

Ham and Black Bean Salad Recipe
About 6-8 servings, easily doubles or triples

Corn and black beans together in a colorful dish, perfect for brunch or lunch.  Make it spicy with a touch of hot pepper flakes

Helpful Hints

• Buy slices of ham from the deli and cut into cubes
• Substitute roasted pork or chicken for the ham
• Four cups of corn equals about, 2 12-ounce cans; one 24-32 ounce bag frozen or 5 ears of fresh corn
• Can be prepared  a day in advance but drain any excess moisture that may accumulate and stir well before serving
  

4 cups corn kernels
1 16-ounce can black beans, rinsed and well-drained
1/2 cup sliced green onion
1/2 cup chopped red onion, about 1/2 large
1/2 to 1 cup cider vinegar
1/4 cup olive oil
1/2 tablespoon ground cumin
Hot red pepper flakes, to taste
Juice and zest of 1 large orange
1/4 cup chopped fresh cilantro
Generous 1/2 cup celery
2 cups cubed ham

Toss all ingredients together.  Serve or chill for about 1 hour

Spicy Black Bean, Zucchini and Corn Salad
Serves 4-6

This summery black bean and vegetable salad sports an interesting twist of Jalapeno and fresh citrus zest. The black, green and yellow colors strike a notable contrast

Helpful Hints

• Zucchini exude a great deal of liquid when cooked.  To help remove excess water toss diced/sliced zucchini with a small amount of salt.  Let stand in a colander for 15 to 30 minutes.  Pat dry with a paper towel, pressing hard to soak up the liquid
  

2 tablespoons extra virgin olive oil
1 large red onion, chopped
3 large garlic cloves, chopped
1 jalapeno pepper, chopped
1 small zucchini, sliced in half lengthwise, then thinly sliced into half-moons
Salt and black pepper to taste
1 10-ounce box frozen corn kernels

1 15 ounce can black beans, drained and rinsed
1/2 cup chicken stock or water
Zest of 1 orange and 1 lime
Juice of 1 lime
1/4 cup fresh parsley, chopped

Preheat a medium skillet over medium-high heat with the olive oil.  Add the onions, garlic, jalapenos, zucchini and  salt and pepper.  Stir frequently until onions are translucent, about 3 minutes.  Add the corn kernels, stir to combine and cook for about 2 more minutes.  

Add the black beans and the chicken stock or water and cook until the beans are heated through.  Add the orange and lime zest and the lime juice and parsley. 

Toss to combine. Salad can be served warm or at room temperature

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