From the “Jamaica” Chapter of our first Cookbook, we feature this side-salad that is so tasty, crunchy and fresh. It’s been a crowd favorite at Hipcooks.
This salad is best with black beans that you’ve cooked yourself since canned black beans can be mushy. If you’re bringing the salad as a side dish to a barbecue (hint, hint!) save the salt as a last-minute addition. Your salad won’t lose any juices, and the salt will stay crunchy.
2 cups black beans, soaked overnight
1 avocado, diced
2 large tomatoes, seeded and diced
1 small red onion, diced
1 cup frozen corn niblets
3 cloves garlic, finely chopped
1 serrano, chopped, optional
1 handful cilantro, chopped
juice of 3 limes
a hearty swirl of olive oil
Maldon salt, to finish
Cook the beans in plenty of salted water until just al dente.
Combine all ingredients and season to your liking with lime juice and salt. If you like a little bit of a kick, add a chopped chili for heat.