The 70 degree sun was shining down on Bozeman yesterday and I planned for dinner outside. Anything on the grill would do, but the best part was this black bean salad. Based on a neighborhood favorite from suburban San Jose in 1970’s, I add more olive oil, better vinegar, and avocado. Make this and it will feel like summer. Good for BBQs, potlucks, and picnics.
We enjoyed it with a grill basket full of onions, mushrooms and red bell pepper strips, olive oil doused bread from Blackbird (also grilled. it’s so good. try it!), and some sharp white cheddar for my daughter, who doesn’t like steak. Next time we won’t bother with the steak either. Go veg!
- 1 big can (29 oz.) black beans, rinsed and drained
- 1 red bell pepper, chopped
- 4 green onions, sliced on diagonal
- 1 jalapeño, seeds removed, chopped
- zest from 1 lemon
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. sherry vinegar (or other wine vinegar)
- 1 Tbsp. fresh lemon juice
- ½ tsp. sea salt
- 1 avocado, pitted and chopped or sliced
- leaves from 10 sprigs of Italian flat leaf parsley or cilantro, snipped or chopped
- Put beans, veggies, and lemon zest in a medium bowl (glass or ceramic, just not metal).
- In a small glass measuring cup or bowl, whisk to combine dressing ingredients: olive oil, vinegar, lemon juice, sea salt. Pour over beans and veg, toss gently to coat beans with dressing. Set aside at room temparature for flavors to mingle, stirring occassionally to get the dressing from bottom of bowl up and over the beans. If not serving same day, cover bowl and refrigerate. Keeps for a week.
- At serving time: add avocado and sprinkle with chopped parsley or cilantro.