STOP! You’re both right.
The Wife loves black beans, so I do my best to oblige. I do my best gringo arroz con frijoles negros during the year, but I was looking for something this weekend while wandering through the produce department. The avocados and tomatoes have been touch and go this year, but Wegmans had a nice selection of both the last time I was there. Score!
As I mentioned above, I would bring this to a party as a dip or serve it as a side salad. There’s a versatility to it that is quite appealing and the protein and fiber from the beans certainly don’t hurt.
What worked: Avocado. I don’t care what the experts say, but I would rather have a firm avocado that is a shade before being ripe.
Will it make another appearance: Very likely.
Black bean salad
Adapted from Once Upon A Chef
- 1 15-ounce can black beans, rinsed and drained (I use Goya)
- 1 red bell peppers, diced
- 2 small tomatoes on the vice, diced
- 2 cloves garlic, minced
- 1 medium shallot, minced
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 tbsp. sugar
- 1/4 cup extra virgin olive oil, best quality such as Colavita
- 1 tsp. lime zest (be sure to zest limes before juicing them)
- 6 tbsp. fresh lime juice
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 1 Hass avocados, cubed
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.