"I'd Rather Do Anything But Cook" - Super Easy, Super Fast Black Bean and Corn Salad

How do you feel about cilantro? 

I have yet to meet anyone who is wishy-washy on the subject of this herb. People seem to either love it or hate it. 

Me? I'm a big fan. Any recipe that lists cilantro as an ingredient gets my attention.

So when I saw this recipe for Bush's Best Black Bean Salad in a magazine years ago, I decided to try it. (Don't ask me why one of my recipes is upside down in my book…I have no idea, and I'm too lazy to fix it.)

I did modify it, however, because the recipe calls for only 1 teaspoon of cilantro. 

One teaspoon? 

Excuse me, but are you kidding me? 

I don't think you would even taste such a teeny amount.

I  decided to increase the amount of cilantro by about, oh, 100 times. 

When I make this recipe, I use at least 1/4 cup of chopped, fresh cilantro. See that big bunch of cilantro in picture #2? I used half of it in a double recipe. 

With that small change, this has become one of my favorite summer salads.  

It is So Good.

I'd rather do anything but cook, so I love that this is Super Easy to make.  

All you have to do is toss a bunch of things in a bowl and mix it up. Easy peasy. 

OK, yes, you do have to dice a few things. Not a big deal. 

And it is healthy, to boot.  Beans are high in protein and fiber, low in fat, and contain a number of essential vitamins and minerals. Did you know that the US Department of Agriculture recommends eating three cups of beans a week?

I made this for a barbeque that I went to this weekend. I know I said on my To Do list that I was going to bring fennel salad, but I thought this would be more of a crowd pleaser.

It was a hit. 

You can serve this as a side dish, or as an hors d'ouvre with tortilla chips. I think it tastes best if you make it a day in advance. 

Try it and let me know what you think. 

Bush's Best Black Bean Salad

1 15 oz. Can Bush's (or any brand) Black Beans, drained and rinsed. 

1 Red Bell Pepper, diced

1 Green Bell Pepper, diced

1 Yellow Bell Pepper, diced (I like to use an orange bell pepper)

1/2 Cup Red Onion, diced

1 16 oz. Can of Corn, drained

1 Clove garlic, minced

1 Teaspoon Cilantro* (Or 1/4 cup chopped fresh cilantro -- *see my note above)

1/4 Cup Olive Oil

4 Tablespoons Red Wine Vinegar

1 Teaspoon Lime Juice

Freshly Ground Pepper (to taste)

Salt (to taste)

In a bowl, combine bell peppers, onion, corn, garlic and cilantro and toss to mix.  Add olive oil, vinegar, lime juice and salt and pepper; toss again. Add black beans, toss well.  

Serves 6-8.  

Enjoy!

Ms. Toody

Linking to:

Jam Hands Recipe Sharing Monday
Boogieboad Cottage Materpiece Monday
Savories: Simply BeBetsy