Whenever I have tacos, quesadillas, or anything of the like for dinner, I always feel like I need some sort of side dish. I don’t know why I have this neuroses, but I do, so I am often searching for something to make to go with….Sometimes it is crudités, other times it is a little more involved, like this Black Bean Salad.
It is a variation of a black bean salad served at the restaurant I worked at during grad school in Boston. The chef was nice enough to share some recipes with me when I worked there (after I threatened to serenade him with “You Are My Sunshine”, yet again), this one included. I come back to this dish often because it is versatile and yummy.
Black Bean Salad
1 can black beans, rinsed and drained
1/4 red pepper, chopped
1/4 green pepper, chopped
1/4 red onion, chopped
1/4 cup fresh cilantro, chopped
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2-3 Tablespoons lime juice
1-2 Tablespoons extra virgin olive oil
Combine the ingredients, using 2 Tablespoons of lime juice and 1 Tablespoon of olive oil to start. Once combined, add more lime juice, oil, salt, and pepper to taste. Serve alone, atop a salad, over avocado, or in a quesadilla. YUM!
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