This is a really nice salad – filling, but not heavy, with a light dressing that complements, but doesn’t overpower, the ingredients.
The author suggests serving it with scrambled eggs and tortillas, but if you are not a vegetarian this would be great with some grilled chicken or tacos.
Black Bean Salad with Mexican Flavors
A Year in a Vegetarian Kitchen, Jack Bishop
2 (15-ounce) cans black beans, rinsed and drained
1 medium ripe tomato, cored and diced
1 medium avocado, halved, pitted, scooped from the skin, and diced
2 tablespoons minced fresh cilantro leaves
1 small jalapeno chile, stemmed, seeded, and minced
3 tablespoons fresh orange juice
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
Combine the beans, tomato, avocado, cilantro, and chile together in a large bowl.
Whisk together the orange juice, cumin, and salt to taste in a small bowl. Whisk in the oil. Pour the dressing over the black bean salad and toss gently. Adjust the seasonings, adding salt to taste, and serve.