Recipe by Lisa Striffler
"This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree."
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1 (15 ounce) can
black beans, rinsed and drained
fresh cilantro, roughly chopped
cherry tomatoes, halved
red onion, thinly sliced
jalapeno pepper, seeded and chopped
limes, zested and juiced
Making this salad was a spur of the moment decision resulting from my having to salvage a can of beans from another recipe. Therefore, I had to wing it on a couple of ingredients. Frozen corn filled in for the fresh, and cucumbers had to fill in for the avocado as I was fresh out. As for the cilantro, I don’t know exactly how much I added, but I know it wasn’t a “bunch,” no matter how you choose to define that. I added a much smaller amount, an amount that looked right to me. I also appreciated that this recipe didn’t have to rely on garlic. It was a happy accident that I ended up making this at the last minute – it really was very good – just don’t forget salt and pepper.
Yummy as is!
I made this yesterday for a family function and it was a HUGE hit! I did add a teaspoon of salt, pepper, cumin and an 1/8th teaspoon of cayenne pepper. I'll be making this again soon!
I cut this down a lot to suit our needs, but I did follow the recipe. Salt and pepper are needed, and if you like heat, you may have to add a little. My jalapeno wasn't very strong today, so when I went to eat it, I added a little Tajin (a new favorite of mine for sure!). Thanks a lot for this, Lisa S!
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Veggie Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 140
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