I have made uninspired southwest-style black bean salads before, but I’ve recently learnt a few tricks and now this is my favourite, easy, portable, high-protein high-veg lunch. Said tricks are: 1) don’t!! leave out the dressing, and season it generously; 2) use supersweet corn, and use frozen not canned, because the texture’s much crisper; and 3) take the time to rinse and dry the black beans thoroughly so things don’t get soggy. I also use orange bell peppers instead of red (an idea cribbed from this version of the dish) because I’m vain enough to care how my food looks and it makes no sense aesthetically to have red tomatoes as well as red peppers in the same dish.
This recipe makes about 3-4 servings.
For the salad, combine:
1 large orange bell pepper, diced into medium-small pieces;
2 handfuls cherry tomatoes, quartered (about half or two-thirds of a small carton);
1 can black beans, rinsed, drained, and dried well;
About the same amount of frozen supersweet corn, mostly thawed;
1 large avocado, cubed (add last, after dressing and tossing rest of salad).
For the dressing, combine: juice of half a lime, about the same amount of extra virgin olive oil, two heaping teaspoons of minced garlic, large pinch salt, and lots of pepper, cumin, dried cilantro, and dried parsley.