Bold Black Bean Salad

Oooooh a summertime favorite! It is so fresh and lively, like a little carnival in your mouth! The best part of this recipe is that it requires no cooking (an extra bonus when you have no AC in your kitchen, like me). This dish will also provide a great boost of nutrients to any meal. It is packed with fiber and the combination of beans and corn make it a great protein source for vegetarians!

black bean salad

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Total Recipe cost: $4.39
Servings Per Recipe: 9 (approx. .5 cup each)
Cost per serving: $0.49
Prep time: 15 min. Cook time: 0 min. Total: 15 min.

2 cans black beans $1.48
1 cup frozen corn kernels $0.32
4 diced roma tomatoes $0.98
.25 bunch fresh cilantro $0.37
1 small lime $0.33
2 Tbsp olive oil $0.38
1 Tbsp balsamic vinegar $0.10
1 bunch green onions $0.33
1 Tbsp cumin powder $0.05
.5 tsp chili powder $0.05
.5 tsp salt pretty much free!
TOTAL $4.39

STEP 1:Empty the two cans of black beans into a colander and rinse the salty goo off (this will yield a “fresher” tasting salad). Place the rinsed beans into a large bowl.

STEP 2: Add 1 cup of frozen corn kernels to the bowl. There is no need to thaw these suckers, they’ll do so as you build the salad.

STEP 3: Dice the tomatoes, roughly chop the cilantro and finely slice the green onions. Add all of them to the bowl. Stir up all of the vegetables.

STEP 4: Add the olive oil, vinegar, juice of the lime, cumin, chili powder and salt to the bowl. Mix well and you’re done!

Notes: This salad is great if eaten immediately but as the flavors blend in the fridge it gets even better! It will last up to a week in the fridge although it is prettiest on the first day (the colors dull as it marinates).

I use four roma tomatoes but one large tomato can be used if you’d like. I find roma tomatoes to be great for dicing because the flesh is firm and there is less pulp. Also, romas tend to be low cost year round (usually about $1.49/lb). Of course, in the heart of tomato season go for the gold! Get a locally grown, full of flavor, big juicy tomato!

The cilantro I used was organic because that is what was available to me. Also, I hate buying a big bunch of fresh herbs then only using a small amount so I do one of two different things. First, you can up the amount of cilantro in the recipe and just use it all up OR you can freeze the rest. Just pull all of the leaves off of the remaining stems, stuff the leaves in to empty ice cube trays, fill with water and freeze! Once the cubes are frozen, transfer them to an air-tight freezer bag. Then, next time you want to use some fresh cilantro all you have to do is grab a cube or two and add it to your recipe! Truth be told, I used the cilantro cubes for this recipe AND the spanish rice… so, really, I didn’t incur any costs for cilantro in these recipes.