A No-Cook Black Bean Dish For All Summer Long

By Anna Monette Roberts

Updated on 7/9/2015 at 11:00 AM

POPSUGAR Photography | Anna Monette Roberts
POPSUGAR Photography | Anna Monette Roberts

When it comes to ripe Summer produce, I prefer to do as little as possible in the kitchen: the flavor and texture of the ingredients are already exceptional, so why would you want to cook them to a mushy pulp or overseason them with spices? This black bean salad has plenty of crunch and texture with a slight sweetness from the orange juice. Serve it as a salad, top it over greens, or scoop it onto chips like a salsa. Anything goes!

POPSUGAR Photography | Anna Monette Roberts

No-Cook Black Bean Salad

YieldServes 4-6 as a main course

From Anna Monette Roberts, POPSUGAR Food

INGREDIENTS

    • 1 lime, zested and juiced
    • 1 small orange, zested and juiced
    • 1 green bell pepper, stem and seeds removed, small diced
    • 1 jalapeño, stem, ribs, and seeds removed, small diced
    • 1 fresh corn, shucked and cut off cob
    • 1-2 watermelon radishes, peeled and small diced
    • 1/2 red onion, small diced
    • 1-2 garlic cloves, minced
    • 1 can of black beans, drained
    • 1 tablespoon white wine vinegar
    • Salt, to taste

    INSTRUCTIONS

    1. In a large bowl, combine all ingredients, tossing to coat well. Season with salt to taste.