Farmer’s Market Week: Black Bean Salad

This week I’ll post recipes that take advantage of what’s fresh at local farmer’s markets around the country.

Black Bean Salad:

  • 1 head green leaf lettuce, torn
  • 14 oz black beans, drained 
  • 8 oz sweet corn, cooked and cooled (or substitute canned corn) 
  • 1 red bell pepper, chopped
  • 1 tomato, chopped
  • 6 green onions, chopped
  • ½ bunch cilantro, chopped
  • 2 tbsp water, more as needed
  • ¼ cup red wine vinegar
  • 1 tsp crushed garlic
  • 1 tsp chili powder
  • ¼ cup olive oil
  • salt & pepper to taste
  • 2 oz shredded cheddar

serving bowl & blender 

In serving bowl, add lettuce, beans, corn, pepper, tomato & onions, toss well.  In blender, add cilantro, water, vinegar, chili powder, salt, pepper and blend.  Slowly add oil and blend until smooth.  Pour over salad and toss.  Garnish with cheese.  Serves 4