Black Bean Salad, How To Make Black Bean Salad, Salad Recipes, Canned Beans Recipes

Betsy's Black Bean Salad
How To Make 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.

Summer is the perfect time of year to make use of nature's bounty, especially whilst 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, English High Tea Menu, and more delicious Afternoon Tea and High Tea Recipes.

Betsy's Black Bean Salad

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.

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.