Black Bean Salad with Tomatoes and Green Beans

By Taste of Lime

Black beans are a nutritious food that offer many health benefits. They pair well with tomatoes and green beans, creating a delicious salad that is rich in protein, fiber, and antioxidants. Canned black beans are convenient and versatile, so you can always keep some in your pantry for easy meals. Combined with a simple vinaigrette, it makes a light and refreshing salad that’s good served either chilled or at room temperature.

For this recipe, fresh green beans are preferred, but you can also use frozen ones if they are not available. If you use frozen green beans, you don’t need to blanch them in ice water after cooking, as this will make them too watery. Frozen beans tend to hold more moisture than fresh ones. You can also substitute Roma tomatoes for cherry tomatoes if you like. This salad is flexible and adaptable to your taste and availability of ingredients.

Tip

The key for this salad is to make sure the ingredients are dry, or mostly dry, when they’re combined. This will prevent any excess water from diluting the dressing.

Black Bean Salad with Tomatoes and Green Beans

Servings: 4 to 5
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Salad Ingredients

6 ounces fresh green beans, trimmed and cut into 2-inch pieces (or frozen cut green beans)
One 14.5-ounce can black beans, drained and rinsed
1 green onion (light green and white parts only), thinly sliced (about 1 tablespoon)
1/2 pound cherry tomatoes, cut in half (or 2 large Roma tomatoes, quartered and then cut each wedge in half)

Dressing Ingredients

3 tablespoons canola oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon kosher salt

Directions

Bring a pot of water to a boil (enough to cover the beans). Add the green beans, bring it back to a boil, and cook for 5 to 6 minutes, until crisp-tender. Drain and transfer to an ice water bath. When cool, drain well and spread out on paper towels. Pat dry to remove any excess water.

Note: If using frozen green beans, add the beans to the boiling water, wait for it to come back to a boil, and continue boiling for 3 minutes. Drain immediately, spread them out on a paper towel, and pat dry. Don’t use an ice water bath.

Place the black beans in a large bowl and pat dry any additional water that remains. Add the green beans and onions. Whisk the dressing ingredients together in another bowl and pour over the salad. Toss to combine. Add the tomatoes and gently toss again.