Cilantro has been growing like a weed lately out in the backyard. Since I don’t use it too often in my cooking, I tried giving some of it away. A friend of mine agreed to take some, but then forgot to grab it on her way out the door. Now I have handfuls of cilantro that I need to use.
The humidity has been so overwhelming. I still don’t want to have to turn on the oven, or stand over a hot stove. So this cilantro needed to find its way into a salad.
LEMONY BLACK BEAN SALAD
You will need:
2 cans of black beans, drained and rinsed
7-8 cherry tomatoes, diced
1 tsp. minced garlic
1 banana pepper, diced (do not remove seeds)
2 Tbsp. fresh cilantro leaves, chopped
1/4 c red wine vinegar
1/3 c lemon juice
1/2 c olive oil
salt & pepper to taste
What to do:
First, make your lemon dressing. Combine the red wine vinegar, lemon juice, and olive oil. Whisk until incorporated. Taste it. Add salt and pepper, according to your taste. Set aside.
Now it’s time to build the salad. Start with your black beans.
Add all of the ingredients (except the dressing) to your beans.
Mix all of the salad ingredients together until evenly distributed throughout the bowl. Then, at last, pour on the dressing and mix once more.
Cover your salad with a tight-fitting lid, and pop in the fridge. You want the beans and veggies to soak up the flavors of the dressing. I typically let mine sit for 5+ hours before digging in.
In a short while you will have a healthy, fresh, and tangy side dish that you didn’t even need to cook! =)