Spring arrived a few weeks ago and we’re finally beginning to feel the warmth that it promises (and I so dearly miss). With the change in weather comes a change in the meals that make it to our plate. True, in this day in age one could practically eat whatever he/she desires any time of the year (strawberries in winter? no problem), but I personally think there’s something harmonious about eating with the season instead of against it. Oh, and it’s cheaper.
With warm weather comes colder meals; and salads are probably one of the most commonly known cold meals. Today’s recipe isn’t a traditional leaf salad, but one with legumes taking center stage; so it’s an excellent source of protein. I wish I remembered where I came across this delicious recipe. The vegetables and beans work well together visually as well as tastefully and the addition of lime cools the fires of the jalapeno allowing it to do its thing. I. Love. This. Salad.
Black Bean Spring Salad
4 cups cooked black beans (2 cans drained)
1 can kernel corn; rinsed and drained
1 jalapeno pepper; seeded and minced
3 plum tomatoes; chopped
1/2 red bell pepper; diced
1/2 red onion; diced
4 tablespoons sherry vinegar
juice of 1/2 lime
3 tablespoons honey
1 tablespoon salt
1 tablespoon ground black pepper
Mix all the ingredients together and enjoy. Best served chilled.
Tags: black bean, salad, spring
This is an any time of year salad for me — so convenient with black beans, and I use frozen corn sometimes instead of canned. Eating this always makes me feel like I’m in Mexico.