What is it about a black bean salad that practically shouts, “summer potluck”?
Parsley, basil, or cilantro add an herby note to the flavors.
Tomatoes or red bell pepper add some sweetness and color.
Elise Bauer
Lemon juice and/or lime juice add some acid.
Jalapeno or cumin will give it a kick, and avocado and olive oil will smooth it down.
Obviously, this salad will be extra delicious if you have freshly cooked corn and beans on hand.
Elise Bauer
(Here’s how to make beans in a pressure cooker!)
Storing Leftovers
Refrigerate this salad in an airtight container for 3 to 4 days.
If you’re using beans you cooked yourself, use 1 1/2 cups.
Elise Bauer
This black bean salad uses cilantro.
For those of you who don’t like cilantro, feel free to substitute with fresh basil.
Then, gently fold in the chopped avocados.
Elise Bauer
Add salt and pepper to taste.
Sprinkle with sugar to taste, enough to balance the acidity from the lime juice.
