This summer black bean salad has been around in my family for a long time. My sister Ellen made it so often that she nearly tried to claim it as her black bean salad but since it actually first appeared in (I believe) the July issue of Prevention magazine back in 1999 when I was the weight loss editor there’s little to dispute! The heading was “Add This Salad to the Spread,” with the idea being it’s a great dish to bring to any group picnic or BBQ as you’ll know it’ll be healthy and therefore one you’ll want to eat.
Although it still has quite a bit of starch this may still easily fit in with your low-carb lifestyle or prediabetes meals if you’ve blood tested and know that black beans are okay for your particular body. Otherwise, you may just need to keep the serving small and skip the corn. I’ve edited the amounts of the ingredients over the years, that’s why I’m now offering it as my own! It keeps well refrigerated for several days.
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Serves 8 as a side dish
Black Bean Salad Ingredients
1 can (15 oz) no-salt added black beans, rinsed and drained
Optional: 1 cup frozen yellow corn niblets, thawed
1 medium red bell pepper, chopped
1/2 bunch (1-2 fistfuls) fresh cilantro, chopped
1/4 cup red wine vinegar
1 – 1 1/2 Tbsp olive oil
1 tsp concentrated lemon juice
1 tsp sugar
2 medium cloves garlic, minced
Black Bean Salad Directions
- Combine the black beans, corn, bell pepper, and cilantro in a large bowl.
- In a separate small bowl whisk together the vinegar, oil, lemon juice, sugar, and garlic.
- Add the dressing to the bean mix and stir to combine well.
- Refrigerate and allow to marinate 30 minutes or more.
