Betsy’s Black Bean Salad Recipe
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.
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- 2 (15-ounce) cans black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)*
- 1 jar salsa (medium or spicy, your preference)
- 1 (14.5-ounce) can tomatoes, diced with oregano, garlic and/or basil**
- 1/4 cup balsamic vinegar, good-quality
- 1 to 2 whole avocados, peeled, seeded, and diced
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.
* If using canned corn kernels, drain before using in the salad.
** Diced fresh tomatoes may be substituted. Add some oregano, garlic, and basil.
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Categories:Avocados Balsamic Vinegar Corn Dried and Canned Bean Recipes Salad & Salad Dressing Recipes Tea Travels™ Savories Tomatoes