Betsy's Black Bean Salad

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Recipe courtesy of Ellen Easton. Check out Ellen's Afternoon Tea From The Garden which includes this recipe in the menu.

Black Bean Salad

Summer is the perfect time of year to make use of nature's bounty, especially while entertaining outdoors. The garden is a wonderful resource from which one can devise an imaginative, yet tasty menu. Inspiration can come from many avenues, as in the example of my childhood friend Betsy's black bean salad recipe, which is easily transferred from a side dish to a tea savory when served in the hollow of an endive leaf.

Check out more of Ellen Easton's Tea Travels™ articles and recipes.

Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.

Betsy's Black Bean Salad

Recipe Type: Salad and Salad Dressing, Beans, Corn, Tomatoes, Balsamic Vinegar, Avocados
Yields: 6 to 8 servings
Prep time: 15 min

Ingredients:

2 (15-ounce) cans black beans, rinsed and drained
1 cup fresh, frozen or canned corn kernels*
1 jar medium or spicy salsa (your preference)
1 (14.5-ounce) can diced tomatoes with oregano, garlic and/or basil**
1/4 cup good-quality balsamic vinegar
1 to 2 whole avocados, peeled, seeded, and diced

* If using canned corn kernels, drain before using in the salad.

** Diced fresh tomatoes may be substituted. Add some oregano, garlic, and basil.

Preparation:

In a large bowl, combine black beans, corn, salsa, tomatoes, and balsamic vinegar. Refrigerate until ready to serve (best made 1 to 2 days ahead of time before serving).

Add diced avocado to mixture just before serving.

Place mixture into the hollow of an endive leaf and serve.

Makes 6 to 8 servings.

Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions, A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria, The Plaza, and Lady Mendl’s Tea Salon.

Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

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