Black Bean Salad



I’m sorry! Please forgive me! I think I may have made you feel badly. I hope you will give me another chance!

I have spent the last 6 months compensating for the fact that I was without a kitchen. And now that I have a kitchen, I am so psyched about cooking in it that I am getting up at 5 am to bake. I am worried that in my cooking fervor, I have given you the impression that I expect you to turn on the stove and cook every day. Even when it’s high summer and the humidity is 100%.

It is time for me to let up on all the cooking and baking for a few minutes. Preparing meals does not always involve “the application of heat.” Especially now, in July. I want to prepare something healthy, quick, easy, hearty, satisfying, and cold!

You can whip up this black bean salad in 5 minutes. Seriously. It’s a great idea to keep a couple of cans of beans in the house so you can make a batch for unexpected visitors. This is a great dish to throw together when you’re in a hurry, you have a sudden urge for a picnic, you get invited to a pot luck, or you find out one or more of your guests are vegetarian, vegan, or kosher.

So, here you go. This salad is savory and creamy, with a fresh herby kick and a salty little crunch. Yum! It’s incredibly easy and requires no cooking. And no fussing. I promise! Do you forgive me now?




Black Bean Salad

Serves 8-10 or more. Make half a batch if you want less, but this keep really well for several days if you keep it covered in the fridge.

2 28 oz cans black beans, drained, rinsed, and drained again
1 medium tomato, diced
1 small cucumber, seeded and diced
1/3 cup fresh, minced herbs (I used thyme and basil)
1 scallion, cleaned and sliced
1/3 cup toasted pepitas (pumpkin seeds)
2 tbs. balsamic vinegar
2 tbs. XV olive oil
salt and pepper, to taste

Pile everything together in a big bowl and toss. Serve immediately or refrigerate until you are hungry.

Variations: add some avocado, use walnuts or almonds instead of the pepitas, add some berries or mango, add your favorite cheese like Roquefort, feta or parm, or make the salad with white beans instead or in addition to black ones.


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7 Responses to Black Bean Salad

  1. veganneeds says:

    absolutely lovely! thank you for sharing just started following you, I have a vegan recipe/lifestyle & Cruelty-free beauty Blog as well,
    so glad I found your blog & Happy to connect with you 🙂


  2. Annie Green says:

    T.Y. Deb. Can NOT wait to make& EAT this…

    Liked by 1 person

  3. deb says:

    hi deb,
    finally headed over from instagram to get the recipe! sounds/looks amazing.
    can’t wait to make it. thanks so much for sharing.
    your blog is gorgeous … will have a look around.
    {vintage sparrow studio}


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