Meg’s Black Bean Salad

I can’t believe I haven’t mentioned the rain.  Hope you guys got as much as we did, just under 4 inches.  It was very wonderful.  My little garden seedlings are just loving this.

This is better than a picture of food, this is my neighbors’ bougainvillea.  It is one of the most fabulous plants I’ve seen.  These are my neighbors that dog sit for me.  That’s right, I can’t bear to leave my dog home alone!

Meg's Black Bean Salad

Author: Angela


    For dressing:
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 3 cloves garlic, pressed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon granulated onion powder
  • 1/4 teaspoon salt
  • Black pepper to taste
  • For beans:
  • 1 ½ cups canned black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup frozen corn, cooked and cooled
  • 1 red bell pepper, diced into small pieces
  • 1/2 cup chopped fresh cilantro


  1. Whisk dressing ingredients in a small bowl.
  2. Combine black beans, rice, corn, pepper, cilantro. Gently toss with dressing.
  3. Serve on bed of baby spinach or salad greens.
  4. Other additions: smoked paprika, hot sauce or chopped jalapenos, chopped onion, chopped tomatoes, chunks of avocado, or chunks of tuna