Ensalada de Frijoles
This black bean salad recipe works wonderfully as a side dish, especially when served with grilled beef, chicken, or pork.
Ingredients
- 2 Roma tomatoes, medium dice
- ¼ tsp Kosher salt
- ½ white onion, medium dice
- Zest of 1 lime
- Juice of 1 lime
- ½ tsp dried oregano
- 1 can of black beans, rinsed and drained
- 1 can of sweet corn, rinsed and drained
- ½ green bell pepper, medium dice
- ½ red bell pepper, medium dice
- 1 fresh jalapeno, seeds removed, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 1 clove of garlic, finely minced
- 2 Tbsp olive oil
- Kosher salt & freshly-ground black pepper, to taste
Instructions
- Salt the diced tomatoes in a small bowl with kosher salt and allow the tomatoes to rest for 15 minutes.
- Combine the diced white onion with the lime zest and lime juice in a large mixing bowl.
- Add the dried oregano and mix to combine.
- Add the drained black beans and sweet corn.
- Add the diced green bell peppers and diced red bell peppers.
- Drain the water from the Roma tomatoes, and add them to the mixing bowl.
- Add the finely chopped fresh jalapeno and cilantro.
- Add the minced garlic and olive oil, and stir to combine the ingredients.
- Taste, and season with Kosher salt and freshly-ground black pepper.
- Cover with plastic wrap, and reserve in the fridge until ready to serve.
Notes
This black bean salad will keep well in the fridge for a day or two after being made.