What’s for Dinner: Black Bean Salad - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Black Bean Salad

{photo credit: Food Network}

Black Bean Salad

Food Network

serves 4 to 6

This is one of my all-time favorite salads, and I absolutely crave it year-round. Not only does it pair amazingly with grilled chicken, steak, or fish, it’s also delightful on its own, or eaten as a dip with tortilla chips. Perfect for nights when you're grilling and want an easy side dish. I think all the major food groups are covered in this one addicting bowl of yum. Oh, and it makes a great potluck dish to bring to parties, too! A couple of notes: I use a garlic press when I make the dressing, rather than bother with smashing and smearing the garlic. Often I skip the step about cooking part of it, and throw everything together raw – either way is delicious! Sometimes I also add feta cheese. 

Ingredients:

For the dressing:

1 small clove garlic

Pinch salt, plus 2 teaspoons

Juice 1 1/2 limes (about 3 tablespoons)

2 teaspoons kosher salt

1/4 teaspoon chili powder

1/4 cup extra-virgin olive oil

For the Salad:

1 cup fresh corn kernels (from about 2 ears)

1 orange bell pepper, diced

1/2 small red onion, finely chopped (about 1/4 cup)

1 tablespoon extra-virgin olive oil

1 (15-ounce) can black beans, drained and rinsed

Kosher salt

Freshly ground black pepper

1 cup cherry tomatoes, halved

1 small hass avocado, halved, seeded and diced

1/4 cup chopped fresh cilantro, leaves and stems

Directions:

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

Click here for a printable pdf of this recipe.

SLO Classical Academy is not affiliated with the above mentioned website or business.

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