Customize it: Black bean and tomato salad

You never know what you may come up with when you experiment in the kitchen. Try it. You may be surprised. With random vegetables left over in my fridge from my 3 week vegetarian challenge, I put together a simple and easy black bean and tomato salad. But the beauty about this salad is not just its simplicity, it is also your ability to customize it. You can substitute, modify, and add ingredients. Check the end of the post for suggestions.

Black bean and tomato salad
-1 can black beans, drained and rinsed
-30 cherry tomatoes, halved
-1/2 red onion, chopped
-1 yellow pepper, chopped
-1/2 poblano pepper, minced
-1 bunch of fresh cilantro, or 1.5 tbsp dried cilantro
-2 cloves of garlic, minced
-Juice of 1 lime
-Salt and pepper to taste

Combine all ingredients, tossing with lime juice, kosher salt, and pepper.

Customize it, by:

*Grilling fresh corn, or buy the frozen roasted version at Trader Joe’s, if you’re a vegetarian or vegan
*Grilling chicken breast and add it if you’re a carnivore
*Preparing some quinoa and toss it in with the salad, if you’re a vegetarian or vegan

Make sure to serve this salad chilled, by placing it in the fridge for at least 2 hours. This gives the flavors time to meld together.

1 comment
  1. This salad tastes even better after 3 days in the fridge! I think the flavors have blended more. I can really taste the poblano pepper and garlic.

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