Black Bean Salad

 Black Bean Salad


Homemade Black Beans
1 bag of black beans rinsed and soaked 8 hours, rinsed and soaked again 8 hours
1 onion 
5 garlic gloves
1 jalapeno pepper
oregano
parsley
salt
pepper
chicken stock
bacon fat


In large dutch oven, add rinsed beans. Cover with water. Add bacon fat, onion, garlic and pepper. Add oregano and parsley. Bring to a boil and simmer over med-low for four hours. Add chicken stock (about 1/4 box or more) and salt and pepper liberally. Simmer 3-4 more hours. Check for tenderness and taste for salt. Add more parsley, oregano, and S&P. 


For the Salad


2-3 cups of black beans drained
1 bag frozen corn
1/2 red onion sliced thin
3 vine ripe tomatoes 
2 avocados
1 small jalapeno, chopped
5 small sweet peppers, chopped
lime juice (I used 8 key limes)
Fresh cilantro, parsley, chives
salt and pepper


Juice limes in a small bowl. Cut avocado into chunks and put it in the lime juice.
In a large bowl, add beans, corn, diced tomatoes (salt them now), sliced onions, peppers and herbs. Stir well. Add avocados and lime juice, more salt and pepper. Stir well. Taste for seasoning and serve with chips!

I took this salad to our Church Women's night event for Fiesta. It was gone by the time I got to it in the buffet line! I guess I'll double the recipe next time! It was really good. My garden is paying off! My cilantro seeds have produced several little plants. My chives and parsley are still thriving from last year, so if you have an herb garden, by all means, USE IT!!!

Hopefully next month, I'll have tomatoes and peppers ready to be eaten too!

I'm joining 

Miz Helen for Full Plate Thursday

Rattlebridge Farm for Foodie Friday

Smiling Sally for Blue Monday