Ensalada de Frijoles Negros Black Bean Salad

There are more versions of this than you can throw a bean at. It’s Native American-Hispanic as the bean is thought to have

originated in Central America and I‘ve had it in Spain, Mexico, Texas and New Mexico.

My version is kind of a Hodgepodge of those.

Ingredients:

1. A can of Black Beans (14-15 oz.) or that many cooked if you want to go to the trouble.

2. A can of Artichoke Harts (14 oz.) 3. A few small or one large sweet (Bell

type) colored Pepper. 4. One medium to small Cucumber 5. One small (the flatter the sweeter)

Purple Onion 6. A handful of Marinated Olives 7. Olive Oil 8. Vinegar 9. Course Ground Black Pepper 10. Fresh Basil………….optional 11. Cilantro………….optional 12. Sugar

A few other possible ingredients which I remember that are not included in this one might be:

1. A can of Corn 2. Sliced Tomatoes 3. A large pinch of Cumin 4. A large pinch of Chile Pepper 5. A Tablespoon of Lemon or Lime Juice 6. Jalapeño Slices 7. Pimiento…….sliced thin 8. A sprinkle of Parmesan Cheese 9. Mandarin Orange Slices 10. Avocado Chunks

All this stuff is good in it but you have to decide how much you want to deal with. The thing will begin to grow and grow and pretty soon it will just push you right out of your kitchen. Of course you could make it in your back yard. I had it once with Shrimp. Things like Cumin, Chile Pepper and Jalapeños will make it more Latin American.

Anyway, I thought I put enough stuff in this one as it is.

Slice and seed a few small

Or one large, colored Bell Pepper…………whatever colors you can find. The more colors, the prettier.

Slice about half a medium to small Cucumber. I like mine sliced long ways but of course it doesn’t matter. And dump them in a mixing bowel with the Peppers.

Slice about half a Purple Onion………the flatter, the sweeter.

And do the same with it.

Now what would a Black Bean Salad be without Black Beans?

Wash the Beans

and dump them in with the rest of the mess.

Drain most but not all the liquid from the can and dump in a can of Artichoke Harts. The liquid adds some nice flavor.

Add a handful of Marinated Olives. The Marinated Olives will add some Garlic flavor. Pour in about a tablespoon of the Marinade along with the Olives.

Add about ¼ (maybe a little more) cup of Olive Oil.

Now, add about a tablespoon of Vinegar. This happens to be Rice Vinegar but any kind is OK…………maybe the Sherry kind if you have it. You could, and sometimes I do, add about a tablespoon of Sugar here.

Add abut a tablespoon of course Black Pepper.

Mix it all up and about now is when you would add a little (not too much………….it’s strong and not everybody likes it) Cilantro. I forgot to take a picture of it.

But if I had remembered, it would look something like this. There is Italian Parsley and Dill (or Fennel) mixed into this little bunch and you could add those too if you want.

Roll it into a little ball

Cut it into many witty bitty pieces and dump it in.

Garnish each individual bowel with a few Basil (or Mint) leaves.