Black Bean Salad with Clementine Ginger Vinaigrette
Why I Love This Recipe
Thanks so much Audrey for such a delicious dish!
Ingredients You'll Need
Can of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges
1/4 cup vinegar-(any vinegar to your liking/ex.: cider or rice)
1/2 cup light oil -(any oil to your liking/ grape seed, olive oil, vegetable, etc.)
Juice from 2 clementines
Finely grated zest of two clementines
1 tablespoon roughly chopped fresh ginger
1 medium clove garlic peeled
1 tablespoon of any sweetener (such as honey, stevia, agave, any forms of sugar, etc.)
1/4 teaspoon dried tarragon
coarse salt and fresh ground pepper, to taste
½ teaspoon coriander
In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors are enjoyable to your taste
Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight.
Leftovers keep well for up to 4 days or so!
Combine ingredients in a jar with a tight fitting lid. Shake vigorously or until blended well. Alternatively, you can whisk ingredients together in a bowl. Store in sealed container in fridge for up to 3 days.