I’ve bean on a bit of a Mexican kick lately, as you’ll see in my next post as well (Enchiladas!) and I just can’t get enough of it. The flavours of Mexico have been brought even closer to home now that my parents live there for half the year. Each year my Mother brings home new and exciting recipes I’ve never heard of I just can’t wait to eat them! They are always surprising and rich in history, which is why I think I am drawn to them. Here in Canada there are few dishes one can call a “Historical, National” dish. Some may argue it is butter tarts, or Quebecois Poutine, maple syrup or Smoked meat sandwiches. As you can see, most of these foods stem from Quebec, our French brethren, and can be traced back to early French settlers. Some may say it is Native Canadian food, such as Bannock (a fried bread) or maybe our wild, gathered food such as Chanterelle mushrooms or fiddlehead greens, but none of these are what I would think of if someone asked me “What is Canada’s most famous food offering?” or “What do you think of when you think of Canadian food?” What do you think? Is it seafood? Fusion fare? Quebecois food? I’d love to hear what you have to say!
This recipe is not one of those from my Mother, but it is inspired by common flavours found in Mexico. Not only is this salad simple and quick to put together, it is healthy, vibrant, packed with big, bold flavours and full of fiber! I knew you’d be really excited about that last one. Fiber is your friend, and beans provide a good share of it (15 grams per cup!) as well as protein (another 15 grams per cup).
When faced with a busy day and a late start to making dinner, this is a crowd pleaser. Pair it with some easy, Chipotle Lime grilled chicken thighs and you’ve got a complete meal.
Black Bean Salad
Servings: 4 side dish sized servings
Prep Time: 10 minutes
For the Dressing:
1/4 cup cilantro, minced
juice and zest of 1 lime
1 Tbsp white balsamic vinegar
1/4 tsp ground cumin
1 tsp honey
3 Tbsp olive oil
1. In a small bowl, combine all ingredients. Whisk to emulsify. Set aside.
For the Salad:
1 19 oz can Black beans, rinsed and drained
1/2 a red pepper, diced
1 avocado, cubed
1. Add all ingredients to medium sized bowl, toss with dressing and serve.