This substantial salad is actually a perfect warm-weather main meal, which means it works for lunches and picnics as well as supper.
You’ll love the contrasting bright colors of celery, carrots, summer squash, and red onion against the high-protein black beans. Lime juice and cilantro (good against food poisoning, we’ve just found out!) give this appetizing and tasty salad a decidedly Mexican flair.
3 15-ounce cans black beans, drained and rinsed
1 cup of each of the following, all cut into 1/8“ thin slices:
1/4 cup fresh-squeezed lime juice, strained
1 1/2 tablespoons jalapeno pepper, stemmed, seeded, and minced
2 1/2 teaspoons sea salt
2 teaspoons minced garlic
1 teaspoon lime zest
1/4 cup chopped fresh cilantro
1/2 cup olive oil
1. Steam vegetables in a steamer and steam until crisp-tender, about 3 minutes.
2. Chill in a bowl of cold water to stop cooking, then drain and set aside.
3. In large bowl, combine lime juice, jalapeno pepper, salt, garlic, line zest, and cilantro. Whisk in olive oil and then stir in the beans and vegetables.
4. Season with salt and freshly-ground black pepper to taste.
Serves 4 – 6.
Inspired by The Angelica Home Kitchen, by Leslie McEachern (Ten Speed Press, 2003).