It's the first day of Spring, which means that awkward season when I no longer want to make things like beef stew but I'm not ready to start grilling and eating gazpacho. Nevertheless, I'm willing to pull out this essential summer recipe--a Chip original--just a little early because it's one of the things I look forward to most when we make the transition to "summer food". It goes very well with any number of grilled meats or on its own with some chips, and it's delicious left over. Just make sure to take it out of the fridge a little before you want to serve it, otherwise the oil and vinegar dressing can be a little clumpy.
Black Bean Salad
2 16-oz. cans black beans, drained and rinsed
2 fresh tomatoes, chopped
1 colored bell pepper, chopped
1 red onion, diced (unless you're me and hate raw onions, in which case these are optional)
1 can corn, drained
1 can diced green chiles
4 oz. monterey jack or pepper jack cheese, cubed
1/4 c. olive oil
1/4 c. balsamic vinegar
2 cloves garlic
salt and pepper to taste
Put beans, fresh vegies, corn, green chiles, and cheese in a bowl, preferably one with a lid. In a separate bowl or Pyrex measuring cup, combine oil and vinegar with garlic and salt and pepper. Whisk until well mixed. Add to bean mixture and mix well. Chill. Before serving, stir well.