I kinda definitely stole this recipe from my grandma. Grandma knows best :p. She made this when I last visited in March, and I was obsessed with the dish. It is supposed to be served cold, but I like it served warm as well! I love when I visit my grandma; I love learning things in the kitchen from her. She may not have a college degree but she is one of the smartest women I know.
- 1/4 cup red wine vinegar
- 2 TBSP olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 garlic clove, minced
Black Bean Salad
- 2 cans (15 oz. each) black beans, rinsed and drained
- 1 cup whole kernel corn (fresh or frozen)
- 1 cup cooked and diced sweet potato
- 3/4 cup chopped tomato
- 2 green onions, sliced (both white and green parts)
First, make the chili dressing by combining all of the ingredients in a sealable container. Shake well to mix evenly. Once prepared, add this to a bowl with your rinsed and drained black beans. Cover the bowl and let sit in the refrigerator to marinate, stirring a couple times. I let mine sit overnight. Once the beans have sat in the dressing, add the remaining salad ingredients to a large bowl. Then slowly add in your black beans, folding gently so that the potatoes and beans do not get mashed. Refrigerate the bowl and serve cold.
I also do enjoy this served heated, so it’s up to you! It just depends on my mood at the time whether I eat it cold or warm :).
Master vegan baking with this specially outlined online course!