For as long as I look back, the fourth of July (and generally speaking just summer in general) was always an occasion to bring my mom's famous black bean salad to whatever party or friendly gathering we were attending that year. From our neighborhood block parties back in San Onofre, California, or the Wisloski's fireworks extravaganza (we'll never forget the year one of the boys stuck his dying sparkler in the bucket of fireworks instead of the water...bad choice) we always showed up, donning our patriotic outfits (well, sometimes) and arms stretched out with bean salad (an of course a bottle of wine, but really, that goes without saying).
So, to make a long story (with too many parenthesis's might I add) short, black bean salad says summer in the Arquiette house. And let me tell you, after I bite of this salad you'll be glad it's summer too; the softness of the beans, sweetnees of the corn, slight crunch of the peppers and a delicately combined hint of lime, garlic and cilantro in the background it' s melody of summer for your taste buds.
Black Bean Salad
2 cans beans
2 cups sweet yellow corn
1 cup chopped bell peppers
1 cup diced cherry tomatoes
1/3 cup chopped fresh cilantro
1 tsp. salt
dash of fresh ground pepper
juice of 1 lime
1/2 tsp. garlic powder
I don't think this could be any easier: combine all ingredients in a large bowl and toss gently as to not crush the beans. Season with more/less salt and pepper if desired and enjoy!
*While this salad is delicious right off the bat, it's even more thoroughly enjoyed after chilling in the refrigerator for 3-4 hours...if you can wait that long that is
That looks really tasty! Thanks for stopping by my blog! Dorm cooking usually involved a toaster, a hot pot, and a microwave when I was in university. One thanksgiving, my mom sent me back to school with a whole ham. It was the best week of university. Enjoy your summer of real food!
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