TV host and lifestyle expert Mar Jennings sure knows his way around Latino-flavored food. Here is his summer salad that combines a staple of Latino cuisine—black beans—with cilantro, lime juice, and an array of other warm weather favorites. Plus, it makes great friends with grilled fish, chicken, or beef!
Mar Jennings tells Mamiverse Food, “There is no mayonnaise so you don’t have to worry about it spoiling in the summer heat. And lastly, it’s fabulous served with tortilla chips as a dip or with rice as a nice lunch or simple supper. It keeps in the fridge for days and actually gets better the more it marinates.”
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BLACK BEAN SALAD
2 scallions, chopped
1 medium carrot, peeled and diced
1 red or orange pepper, seeded, cored and diced
1 jalapeno pepper, chopped (with seeds for heat)
2 stalks celery, diced
¼ cup fresh cilantro, chopped
3 TBSP fresh lime juice (about one lime)
3-4 TBSP olive oil
½ TSP sea salt (to taste)
Fresh black pepper to taste
1 can black beans, rinsed and drained
1 can corn, drained
- In a large bowl, mix chopped vegetables, beans and corn. Add lime juice, olive oil, salt, pepper and cilantro. Toss and serve. The salt will cause the vegetables to release water so it is best not to salt the salad if you are making it in advance.
Additional Notes from Mar
To make this salad into a zesty tomato salsa to eat with chips or to top burritos or tacos, simply add 2 or 3 fresh tomatoes that have been seeded, cored and diced, or one can diced tomatoes.
Canned whole tomatoes can be used as well. Put them in a food processor or blender and pulse for a second or two into a rough chop. Adjust the salt and pepper.
Add diced mango to this bean salad to create a fabulous base or side dish for grilled fish, chicken or pork tenderloin.