i am not a huge black bean fan...raised on pintos, they are my bean of choice...i also like white beans (with ham and carrots for soup), kidney (for chili, or spicy sweet), garbanzos, limas and most of the wide and colorful varieties available world-wide...but not necessarily black beans...


this recipe is the exception where only black beans will do...i make in the summer and really enjoy it...hope you do too...

black bean salad/salsa

2 cups cooked black beans, well rinsed
1 cup chopped, fresh tomato
1/4 cup chopped green onion
1/2 cup white corn, fresh or frozen
1 large jalapeno, chopped finely
1/4 cup minced carrot - optional
1/2 cup seasoned rice vinegar
1/4 cup good olive oil
1 tsp chili powder
1/2 tsp cumin
black pepper to taste
salt if necessary

toss all ingredients together...
at this point you can decide to add salt, the rice vinegar is salted, so it may not be necessary...
you can add...
1 cup of finely cubed firm tofu
1 cup cooked chicken
1 cup shrimp (bays are good as they are small and blend well)
anything that pleases you

allow flavors to blend and mellow...
this can be served with good corn chips as a salsa or as a side dish...