Barbeque season often means potluck season. This summer I tried to ensure there was something other than desserts and watermelon my toddler would eat. Luckily for me, he is a big fan of this southwest black bean salad. It’s easy to make a day ahead, doesn’t require any cooking and is full of protein!
The salad itself is made of black beans, corn, red bell pepper and green onions. The dressing is comprised of red wine vinegar, olive oil, garlic, cayenne pepper, cumin, salt and pepper. Finally, the entire salad is topped with cilantro. The ReadyStrainer is used to rinse canned black beans. It is beneficial to rinse them of the cloudy liquid as it improves their appearance and flavor. The extra starch and salt in the liquid is best left out of this salad.
The directions for the salad do not get much simpler. Start by mixing the salad ingredients together, followed by the dressing ingredients, and finally combining the two. Store in the fridge until ready to serve. I like to make this salad a day ahead and bring fresh cilantro along with me to the barbeque to add right before serving. This can be eaten as it is or served with tortilla chips as a salsa. I find the kids eat more when it is on top of chips so I tend to bring a bag along with me.
I hope you find this as easy and delicious as I do! Enjoy!