英国威廉希尔

黑豆纸屑沙拉

havana
bar stools
一个星期的看法

甜蜜洒满阳光,这是一个不错的一周。永远不要低估致盲太阳的力量,square canvas umbrellas摇摆吧椅and ten thousand renditions of guantanamera to turn your mind back to tabula rasa. What did I do this week? Wish I could tell you, but every time I try to recall stretches of time, they skitter off like pieces of paper in a gusty breeze, just leaving me with small, unconnected bits, like the浑圆,高尔夫球大小的柠檬everywhere, sun so bright it demands your undivided attention,长码头为此在灯罩和一个Havana-style eatery从破旧的白木建,休闲椅很舒服,so well thought out you could lose a day–no a week–in one and not miss it at all. And so we did. And the only thing I cooked was grilled cheese sandwiches.

看到?
这其中有凌乱

But I ate with glee. People,I love beans。I mean, really really love them and pretty much any day I get to eat them is one step up from the days I do not. Isn’t it great to that some things can be so perfectly simple? In Mexico, with no effort, you can eat beans at least twice a day and never did I tire of them. Never were they not the first thing I dove my fork into on the plate. You’d think after several mornings of huevos rancheros and seven dinners of small, shredded meat soft tacos it’d all get old, but it did not. And now I’m home — miraculously, with sunny days in tow — and still I long for these flavors.

芒果玛格丽塔
teeny tiny limes

所以,当乔斯林,我的博客,保姆非凡,认真,多么有趣是她?今天下午-invited我们在一个屋顶烧烤,我花了10秒钟才能决定,如果我不得不去一整天没有豆,假期实际上可能over, and vacation cannot actually be over, I simply will not have it, don’t make me throw a temper tantrum because, really, it’s a sure thing that I won’t elicit any sympathy from anyone… and so I made a black bean confetti salad with a cumin-lime vinaigrette (and salsa fresca, because I couldn’t resist) and we scooped it onto tortilla chips as the sun set behind Manhattan and it was delicious and vacation did not end yet. But I hear it will soon, so excuse me while I go hide for a while and don’t mind that margarita glass on the nightstand. I was just a little thirsty.

两件事情舀
黑豆纸屑沙拉

[更多假期图片在这里。]

Black Bean Confetti Salad

这同样适用一个小沙拉,甚至沙拉扔更多的散装或旁边莎莎弗雷斯卡与玉米粉圆饼片铲起。

2 15盎司罐黑豆,排干并漂洗
4 bell peppers, a mix of colors, chopped into a small dice
1/2超大型或1个介质白色洋葱,切碎成小骰子
Juice of one lime
3 tablespoons olive oil
1 teaspoon ground cumin
3/4茶匙盐
1个新鲜辣椒,非常切成薄片或切碎或辣椒酱,口味
可选:如果你是谁爱香菜什么样的人,这是这个沙拉一场伟大的比赛。

混合豆类,青椒和白洋葱在一个大碗里。在一个单独的,小碗里,剩下的材料放入辣酱。理想情况下,你将有一个1/2杯敷料。把它浇在豆混合物,折腾得很好,并且调整调味料的味道。

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115分上的评论黑豆纸屑沙拉

  1. HA HA! Deb is home and I get to eat her amazing mixed bean salads and cake once again! Loved the bloggy-sitting–I am totally available for your next adventure, I had a lot of fun, and it inspired me to buy my new wok, which of course, after owning since Thursday, still has yet to be used. I’m hopeless! aha ha hahaha. Catch you on the flip side babe!

    再见,

    乔斯林

  2. Welcome back, Deb! You´ve been missed, though your lovely blogsitter kept us amused with her forays into the kitchen.

    Your vacations look like the perfect antidote to forget all about NYC winters and just about any other problem you might have.

  3. Why do beans always taste better in Mexico???? Must be the fantastic combination of sun and cumin….glad you enjoyed your vacation. Looks absolutely idyllic.

  4. 你的假期看起来很好。我们有有趣的阅读Jocelyn’s excellent food adventures while you were gone, but I’m happy you’re back tempting us with your gorgeous food once again. I hope the rude shock that you have to actually work for a living is not too horrible this morning. Welcome back!

  5. woodwinkedithink

    您好,我想知道什么样的你用相机,以及如何取得这么好的照片你的食物中,采取在室内没有过度曝光他们使用太多闪光。谢谢。

  6. 拉里

    BUENAS迪亚斯,塞诺拉和欢迎回来。就像你的“模式”的照片 - 高兴你有一个好时机。乔斯林让我笑 - 其实,出去买一个堡康利鸡宴尝试............。

  7. 欢迎回来!Glad you guys had a great time and are home safely. I am a bean lover myself but have never experienced them outside of my own kitchen really. The occasional refried beans at Americanized Mexican restaurant don’t count. I couldn’t imagine what they’d be like in their traditional form. As an Anthropology student, we study Mexican culture a lot and I hope to one day get down there to experience it for myself. For now, I’ll just live vicariously through your pictures…

  8. LyB

    Wow, just back from vacation and already blogging! That’s why we love you! That salad looks absolutely delicious and seeing as the sun seems to be ready to warm things up over here, I can see that salad being made in the very near future. Glad you had a great vacation, but as usual, can’t wait for your next post! ;)

  9. 我在想,如果你想从墨西哥回来。我知道我想留下来,永远玩。感谢你们,让乔斯林bloggysit,这是一个很大的乐趣。

    不过,谢谢你回来,这样大家都可以享受你的fabu食谱。英国威廉希尔请确保您乔斯林显示她的铁锅!

  10. Welcome back – looks like you had a fantastic time! Excellent pictures and you cooked already!! Beans are fantastic, and I agree with you – eating them every day has never been a problem. There are so many amazing summer salad to be made with beans & other accouterments – and now that the weather is accommodating. Lucky you – you came back to this amazing weather just in time!

  11. I love that you love beans, and I hope you had some good Mexican refried beans or that creamy black bean soup on your trip. Thank you for bringing the nice weather back with you- it gave me the perfect excuse to makethe ice cream

  12. 欢迎回来!我昨天做你的树莓酱穿上香草冰淇淋。SOOO好,这样容易使!我迫不及待地想使之成为法式烤面包或薄煎饼。

  13. 伊莲娜

    Mexico looks so nice! And those mango margaritas make me feel very thirsty. I’m glad you had a good time and ate a lot of beans. The pictures are absolutely beautiful. Thanks for sharing.

  14. Coralie

    欢迎回来!

    我会尝试你的沙拉今晚,所以我们可以在花园里吃,而天气依然美丽。

  15. AngAk

    试试你吃剩的(如果您有任何)豆沙拉投入了一些蝴蝶结的面食。非常不错的午餐,第二天,有位香菜洒。

  16. deb

    哎呀!还有在这里的处方权,或者你可以把我的话,我只是使用了三个那些总敲竹杠,仍然粉状荷兰西红柿,那个大白洋葱的另一半,大蒜的一个切碎的丁香,二jalapeñOS,果汁的一半石灰和位盐。

    Um, does anyone want to hear about my total “duh!” experience chopping peppers yesterday? Like, I’ve probably chopped a zillion in my life but only yesterday figured out a way (that I’m sure everyone else has always used) that makes it totally zippy? I’ll wait for a response before I bore you with these remedial details.

  17. Noel

    Hi Deb,
    I LOVE the photos! Whats your secret to taking such wonderful pics? The bean salad looks soooo yummy , by the way.

  18. jessica mae

    1)是的,是的,是的!我想超级speedelicious方式砍辣椒。

    2)我知道这可能是某个地方就在这里,但我是一个上课迟到运行,并没有搜索时间,但你在哪里停留?因为在任何地方,让我摆在我喝的是一个地方,我需要去和它只是恰巧,我在寻找一个度假胜地的。

  19. deb

    好吧,好吧。喜欢我可以抗拒,anyway. Now, feel free to laugh and me about this because it’s so heinously simply and would be logical if you, say, took use of the logic functions of your brain but first let me say how I previously cut peppers: fully in half, stem to base. I’d then use a paring knife to remove the two half-heads of seeds and every last bit of the white, because I’m OCD. I’d then cut them into wide strips, and since there would inevitably be seeds that had stuck to the sides, I tap, tap, tap against their skins over a bowl until they came out. Then I’d cut them into whatever sized pieces I want. What a ridiculous amount of labor! Comparatively, that is.

    But what simplicity I was missing out on! 1. Slice the top half-inch of the pepper clear off, taking the stem off the pepper. Do the same thing at the bottom, creating a flat base. This base is your snack; enjoy it. 2. Rest it on it’s base and angle your knife so that it draws a line from white segment to the next. Cut straight down. Repeat this two more times. (I’m pretty sure peppers have only three white strips running top to bottom.) 3. The awesome part about this is that you leave the seeded inner globe and the white strips in one piece, which you discard. There were no more than one to two seeds left in any piece of the pepper that I was using. Plus, you have reduced your whole pepper three nearly perfectly shaped and trimmed rectangles which are fantastically easy to julienne and dice. We’re talking 30 seconds of prep here, tops. It even worked on the jalapeño, though I, uh, did not snack on the bottom piece I’d cut off.

    I promise to take pictures next time. It will probably make a lot more sense. And now I’m wondering what happened to that knife skills class I was supposed to take last year…

    1. Annette

      是!!!几年前,有一个关于这个短视频玛莎·斯图尔特的网站,我一直在做我的辣椒因为这样的话,与以往每次我这么对自己*高兴*。(如果你不想使用底部作为自己的零食,它也很容易切成条状,因为它是一个整体,即使顶部,减去茎部分,更容易处理。)
      Such a useful tip.

      1. Annette

        Hah – I just saw that this is a 2007 post, so I watched the “years ago” Martha Stewart video maybe 2015? So I should have read your site more diligently back in the day – then I could have had my peppers epiphany so much earlier!

  20. 杰西卡

    I also voted and BTW, I finally (just tonight) ordered the ipod wallet from Acme Made that you recommended years ago. If you need a new one, they are on sale for $19.99! I think they are trying to clear out their old stock…

  21. Alan Takeda

    Glad yer back. My sister makes a black bean salad similar to yours, but with garlic, diced tomatoes and coriander. I’m going to try yours…it sounds delish. BTW, I voted for your Blog too. Yep, I cut my peppers like that…saw someone on Food Network do it that way. Easy, eh?

  22. Seriously, I love food and I love cooking and eating it. I enjoy watching Giada on the tele and must say that you have the enthusiasm on your site that she has on tv. I love reading your stuff. You inspire me to try things that I have limited myself from in the past. I have not before seen a site more deserving of an award than yours. Good job!

  23. deb

    ashleystravel - 如果你是一个黑豆迷,我刚才看到这个配方的软件Epicuriousblack bean empanadas。I drooled a little. Also, my super-secret favorite ready-to-go black beans in the entire freaking world? Goya Black Bean Soup (in the red can.) Don’t be put off by the word “soup,” there’s only slightly more liquid in there than a regular can of beans. Heat it up, serve it with tacos or whatnot, and people will think you’ve slaved over them. Garnishing them with fresh scallions or cilantro or parsley furthers the subterfuge. And… now I’m drooling again.

    马尔塞— Yay. I knew you’d love Joc. Or, most of you would. I am super-duper impressed by her frequent posts; I rarely get four in in a week!

    Lydia — They really do taste better there. Plus, they’re bean fanatics, so more attention is given to making them good. Their limes are better, too. And their corn products less over-refined. And their sun… Sob!

    woodwinkedithink — I’ve got photo informationover here关于镜头和这样。但是,总之,我只用现场光(具有超级阳光明媚的公寓更容易),然后我剪裁和调整照明如果在一个照片编辑器neccessary和白平衡。

    拉里 - 我想我将不得不在她的荣誉。或者,我想谈谈我自己进去。他们真的吓我。这也可能是最好的,我不读的成分,对不对?

    爵 - Heheh。我可以保证,我们确实在墨西哥没有什么会打动你的人类学类。没有废墟,没有观光,旅游没有,没有museumsââ,¬Â|只是鸡尾酒糖黑框眼镜,水果串,大量的阅读和更午睡。我把它叫做度假村​​正宗。

    珍妮弗从休斯敦— I didn’t want to come back. I kept putting off changing out of my capris and flip-flops, through one flight and the next one. Then I heard it was 75 in NYC and I took it as a sign I had indeed done the right lazy thing. I forgot to tell you — I was in Houston! For three hours! Um, the airport. Our non-stop flight back was overbooked, blah blah, so we took the $300 voucher and the first-class upgrade (woot!) and flew through Houston instead. The airport is freaking enormous. It might be bigger than Manhattan.

    radish — Yes! I love making beans salads. I have like 100 ideas for them in my head. And I love that they keep so well. For a big meal, a side dish. A small one, you can plop them on some lettuce with a crusty piece of bread. And then sing the “beans, beans, they’re good for your heart!…” song.

    梅赛德斯 - 你来了!天啊,看起来真不错,我想哭。我觉得完全有罪,我还没有得到它,但它一样,耗时和我一直一样,忙碌。很快,不久我们会在一起。

    Tammi — Yay! Glad you liked it. I’m toying with the idea of putting it on cheese blintzes… if I ever get around to making them.

    Coralie— Can I come over and eat in the garden, too? So jealous.

    AngAk— Or! Or, I was thinking some cubed, toasted corn bread for a sort of Mexican panzanella. If there were ever any leftovers.

    诺埃尔 - 我有一些照片信息over here

    jessica mae — We stayed the Grand Mayan in Riviera Maya. It was lovely.

    杰西卡 - 尼斯!可悲的是,我的低于两岁iPod已经是有问题的,只是当我这样很不服气,我想拥有一台Mac。(首先,抢银行)。我知道他们是无关的,但它是相同的标志,所以我周围蔓延的责任。希望你喜欢它。顺便说一句,我出汗了Trixy袋these days, especially in the camouflage, but I’m worried it looks too hipster. Blech.

    莎马来西亚— Yup, everything with the 50mm. It’s still my favorite lens, though because it’s so great for low-light pictures, it’s slightly less than ideal for the bright, sunny ones. I found myself bumping up the shadows a bit so everything didn’t look so washed out. Then again, there are worse problems to have. ;) Hope you love it, too.

    Alan Takeda — I figured I must have seen it on the FN and unconsciously absorbed it. I mean, why else would I be at the cutting board with a pepper and big knife and say “I’m going to try something different today!”? I’m really not that creative when I chop.

    枷锁— Thanks. Once I get over my stage fright, I unapologetically want my own cooking show. Stop laughing, people who know me in person. Quit it!

  24. 杰西卡

    Hmmm… I don’t know how I feel about the camoflage. Camo just seems like such a fad and $80 seems like a lot to pay for it. It’s a cute bag, but I think that you would be better off in getting it in the chocolate…

    What is your iPod doing?

  25. 我刚刚从春假回来了,我需要另一种度假。关于辣椒,我的男友(现在的老公)教我空茎的甜椒和种子有没有刀,我喜欢它。认为它像一个香蕉。记者走进用拇指,直到它弹出,取出干细胞和种子茎附近的辣椒。在大多数情况下,将没有问题分开,但不与旧的皱软胡椒做到这一点。辣椒的其余部分可以在一半拉你切之前,但是你的口味或配方要求。英国威廉希尔

  26. Cris

    好吧,这是相当题外话,但你提到的辣椒,我一直渴望分享这个故事与别人(这我绝对禁止与我们所知道的人做)。我的丈夫让美味的莎莎,由一吨不同的辣椒 - 一些相当火爆。我总是在那里与“不碰你的眼睛,它会燃烧!”的东西,就好像他是三个。他讨厌它。

    可是有一天,(这是我开始在地板上滚动),他一事无成使得莎莎,然后转到“设施。”事实证明,辣椒能更敏感烧伤区比你的眼睛。哦,痛苦!没有什么帮助 - 不洗的“区域”,而不是奶油,什么都没有。我终于记得食品网建议喝牛奶的时候辣椒烧了你的嘴,并拿出牛奶中浸泡他的事的好主意。听起来不错,对吧?只有我们两个人忘记你们如何应对寒冷的 - 寒冷的牛奶,你的妻子突然暴扣你的零件成特别是一个巨大的杯具!

  27. 杰西卡

    Cris- HAHAHAHAHA。我在那里和你在一起,在地上打滚。如果只有你的丈夫知道你分享这个故事...。;-)

  28. wowza与照片!通常,您可以与您的照片打动了我,但这些都是比正常的还要好!
    希望你有一个伟大的vacay。我也很少去一天没有豆。爱他们!

  29. Good heavens, that looks good. I just picked up a recipe for black bean soup, but this is so absolutely resplendent with color that I am incredibly tempted. Maybe I’ll just add this to the list and move that soup down a notch.

    Cheers!

  30. 您的假期听起来不可思议,并从它的照片有我的一个热带位置的向往!

    克里斯 - 太可笑了有关辣椒!大声笑!(我敢肯定......没那么好笑了他,但仍。使一个伟大的故事!)

  31. So, I’m new to the blog and I’m loving it! I made this confetti salad for dinner last night with a couple twists I thought I’d share. I subbed out one of the bell peppers for a mango. I used red onion instead of white because of the color and because it is a tad sweeter. I used lotsa cilantro. And I made twice the dressing, and used half of it as a marinade for chicken. The chicken came out really tasty (baked it through then finished it in the broiler). Thanks for the great recipes!

  32. 萨斯

    Loving the recipe! desperate to try it out.. But, I’m in the UK and try as hard as I can haven’t located any black beans over here!! Can anyone suggest a good replacement?

  33. Leslie

    德布,
    Your vacation photos are wonderful! I am wondering where you stayed? My sister is looking for a honeymoon destination and this might be perfect for them. Thanks! I am looking forward to trying the margarita cookies…I love anything with citrus!

  34. 伊利斯

    i was in the mood for something fresh, after being insanely busy (ah, my last 2 weeks of college ever!) and saw this.. and it was everything i wanted. we made both the salad and salsa fresca, and then taco meat for taco salad, with blue corn chips.. yummmmm. and for once, a pretty recipe turned out just as pretty when i did it! :) gorgeous – and delish!

  35. 你好!我知道这是有点晚了,但我看到黑豆沙拉的光荣照片,突然被贪得无厌的欲望去尝试它抓住。所以我昨天晚上尝试了一下,用令人惊讶的结果!(令人惊讶的对我来说,也许?)

    我是个穷学生,所以我必须工作,我手头上。幸运的是我,彩色辣椒本周是出售,所以我其实可以证明购买一些!我也扔在可能会或可能不会有我的小扁豆可以,但要一直坐在我们的年龄货架上。

    我感到自豪的真实的东西是香醋,我把一切都准备就绪,然后意识到,我们没有任何孜然辣椒OR!哎!于是我通过随机香料戳围绕我们已累积多年以来,发现了一些辣椒粉。我扔在一点点额外的,也干罗勒少许,加大蒜粉,瞧!(我可能已经增加了额外的蜂蜜,也因为它闻起来确实不错。),那是我的晚餐,亚麻籽面包的一面!我真的不得不开始制造更多的油醋酱 - 我通常不是一个大的“沙拉”的人,但蜂蜜的这一新发现,用石灰真的是让我兴奋!(说,烹饪的n00b> _>;)

    Anyway, just wanted to say thanks for the recipe–I always read your posts, but never comment. Until now! ^_^b

    Thanks again!

  36. Mandah

    除了巧克力蛋糕粗壮,我也是这个昨天我请客吃饭,它是如此顿饭真够和完美的温暖的夏日夜晚。我加了一些烤和腌制西红柿,以及包括香菜,因为我爱它。啊,什么下!

  37. Rachele

    感谢您的精彩食谱的!你的照片的是惊人的为好。你是不是在玛雅大的海滨玛雅?我结婚有去年秋天会认识到,码头和摆动酒吧凳任何地方。

  38. Dancer who eats

    我喜欢用黑豆任何沙拉!这是那么好。软豆脆脆辣椒... ..YUM !!!!完美的夏天在未绝缘的新英格兰公寓吃... ..

  39. Rachel

    我还是无法忘记,你不喜欢香菜的事实。看了你的帖子你巴哈马旅行,因为我很休假在这一点上我饿死点击关于其他度假村的链接,你已经太和愉快地把我带到这个食谱。我也有黑豆一个永恒的爱。我肯定想这一次,尽情地加入香菜!

  40. 卡拉

    我刚才提出的纸屑沙拉我在明天的烧烤。它是那么好!!!!!!!!!!!!我只做了1/4茶匙孜然,它仍然口味天上!

  41. Laura

    你认为你可以添加玉米呢?玉米正在进入赛季,我用来做一个基于米饭沙拉是有黑豆和玉米,并认为可能是很好的与此包扎为好。Hmmmm,添加都让人爱不释手。

  42. janie guetzow

    我做一个类似沙拉整整一个夏天。我使用一个can of black beans, chick peas (Goya), and butter beans, then season with salt pepper, add lemon juice, olive oil, and cilantro. Sometimes I add tomato too and definately eat it with chips. It always tastes better after it’s been in the ‘frig over night. Thanks so much for sharing and posting such lovely pcitures :)

  43. 非常感谢您对这个食谱。我一直在这样的车辙最近食品明智,这沙拉是正是我们需要唤醒。我做了较7月的周末4日,我们喜欢它。我们,是香菜爱好者,装起来用的东西。太棒了!这是一个配菜的第一天,夹心馅料的未来,最后,我混有奶油米饭和两个晚上后的大蒜一点点古巴的影响面盘剩菜。这一个是门将。

  44. 我上周刚刚试过这个食谱。这是真的很不错。我们不是巨大的柿子椒风扇(我们有一些从吉它遗留下来的),所以我把少。我把多余的钙和大量的香菜(因为我爱这两个这么多)。我丈夫和我都喜欢它;有它作为一个沙拉吃饭,零食有玉米片和放一点到我们的早餐卷饼第二天早上。谢谢!

  45. Monica

    我做了类似的沙拉,加入切碎的芒果。它增加了一个可爱的甜头。我用的是沙拉很多方面:作为配菜任何烤蛋白质,作为填料的煎蛋,而当它几乎走了我原浆它并使用它作为一个浸豆。百胜!
    德布,I love your blog. You have a wonderful way of communicating, and your photos are beautiful.

  46. 德布!再次对宝宝恭喜,依偎在某人的武器他的画面只需要我的呼吸。我刚做的沙拉和男孩是我难倒!所以我有四分之一的墨西哥(这给了我权力-HA!),但我从来没有尝过药汁SOOOO完美的玉米片。没有严重的是,这是一个完美的配方带来的一方!我打算下周初重新发布在我的博客的食谱!

  47. Veggiesaurus

    这是这样一个美味的凉拌豆腐!我强烈推荐。总的味道是不是难以置信的强大,所以它是伟大的作为配菜。它是素食主义者(像我一样)高的蛋白质的选择。它奇妙的作品单独作为配菜,玉米粉圆饼里面,玉米粉圆饼片捞起,或磨碎的奶酪撒。我好奇尝试投入切碎芒果的想法。我觉得樱桃西红柿或黄瓜切丁也将顺利在这个沙拉。美丽的照片真的引诱我去尝试烹饪这一点。谢谢你,德布,这样可爱的摄影和美味食谱!英国威廉希尔

  48. 我是SUPER迟到了,但心血来潮我第一次冲刷你的博客为新娘沐浴配方,因为说实话 - 你漂亮的食物不会令人失望。我震撼你的食谱(加入大米)和我的丈夫波兰阿姨们都在谈论它!他们有“圣达菲”沙拉食谱与类似成分 - 但我真的认为这是这样做,我留了一部分对自己的伎俩(与橙色或柠檬汁)石灰!谢谢你的坏蛋食谱!我是一个忠实的用户,现在!

    p.s. here’s a photo of my version:http://www.flickr.com/photos/crystalynkae/4433523875/in/set-72157623497616723/

  49. ž

    Just made this dressing for another salad, and absolutely fell in love with it!!! As a college student, I don’t always have a lot of time, but this only took a few minutes. Do you think I could make a bigger batch and keep it in the fridge? If so, how long would it last? Thanks for all your awesome recipes!

  50. Lynsay

    大家好!我居st made this and didn’t love it on it’s own as a salad, sadly. I used dry beans and soaked them for a couple days in the fridge, and then cooked them, and something about the salad smelled a bit…plastic-y…? I also added cilantro, which might have made something funny…(I just read that article on NYtimes recently about how cilatro kind of tastes like soap!). But…not really sure what the culprit was in making this go wrong. So…in order to save dinner…I used this as a salsa and threw it on top of some tortilla chips and cheese and popped them in the oven and made nachos! This salad was pretty good as a topping. I might try to make it again and figure out where the weird smell/taste was coming from….thanks!

  51. 我居st made this for lunch, very tasty! I added some chayotte squash which came in my csa box. I was told that it tastes good raw and in salads and it did make a great addition.

  52. polinium

    在与一个破碎的空调热浪,这已经被证明是一个完美的,没有做饭,吃饭!

  53. I loved this quick salad! Not only was it delicious and simple to make but it looked fantastic with all the different colors! I’m a huge fan of black beans and am always looking for news ways to use them! This is something that will definitely stay in my recipe books! Thanks!!

  54. 凯蒂

    刚做这一点,但遇到了麻烦,在澳大利亚发现黑豆(?),所以就跟着cannalleni豆...和它的味道令人惊叹。渴望黑豆,现在,虽然...任何人都知道在哪里可以在奥兹找到他们呢?

  55. I’m going to use your cumin-lime vinaigrette and add a few extra veggies to your confetti salad (avocado, corn, jalapeno, garlic, tomato) and then I’m going to nom it all down. It sounds way better than the Italian dressing I normally use.

  56. Jake

    I made this dish a couple days ago, thinking it’d be better to snack on this than frozen pizzas or McDonald’s late-night menu while I’m studying through the night during the two-day period within which all of my finals happen to fall. (I must have angered the scheduling gods or something, having all my finals on two days. Bad luck!)

    It’s a great snack, but after eating it for two meals and several snacks, I got sick of it, so — clever as I am — I layered it and tortilla chips and shredded cheese in an oven-safe bowl, and a few minutes later I had probably the most delicious nachos I’ve ever eaten!

    Now, getting back to that studying…

  57. žach

    I’ve been home sick from work for 2 days with nothing better to do than catch up with my online trolling, including your wonderful blog! (I’ve been reading for sometime now and have attempted many things). Well, I had a burst of energy here at 9:00pm and thought, “SURE!” Well, this will now be my go-to recipe for summer parties! Easy, colorful, and DELICIOUS! I think next time I’ll try adding mango for a little sweet n sassy flavor! Lovely dish!

  58. 嗨黛比,我是一个很长一段时间的读者,但第一次评议。我想要说,非常感谢您对这个食谱开始!它已成为主食在我和我的男朋友饮食!其实,我去让它再次昨晚一个快速简便的晚餐,但不幸的是,杂货店是在库存量较低(只是一切的),所以我们不得不凑合。我用红豆,而不是黑豆并增加了一些玉米和辣椒。你可以看到我的网站上我的食谱。

    Thanks again for the amazing recipes!

  59. 成龙从波士顿

    hi Deb! I made this last awesomely bright salad last night for a Girls Night Mexican Dinner I had with friends and family and everyone raved about it! I have some today for lunch at work and I am PSYCHED for it. It was great. I also added Shoepeg corn to it which I liked alot. Thanks for posting consistently awesome recipes. I love your site so much!
    PS我想使这个沙拉,因为我觉得嗯......丰富多彩!弹性!这几乎是当然,我应该让我的东西与联想天气转暖临近四月... ...还有什么我醒来今天?雪/冰雹混合...。纬。哦,好吧,至少我会在,因为我的午餐精神弹性;)

  60. Jenn

    真是一个伟大的食谱,照亮我的日子和驱赶,不会在NH走在这里的冬天!我只是做了该吃午饭,淋上它与一些鳄梨和葡萄西红柿混合蔬菜的床。这是天上!谢谢 :)

  61. 嘉莉

    我这个昨晚,这是伟大的 - 我们实际上用它作为一个莎莎型浸的玉米片。这是明亮,清新。

  62. 利兹L.

    男人,我一直在做的一个版本了多年。它花了几个批次的对我来说,在蜂蜜中添加,以抵消酸味。这真的是如此的帮助!相反,服务一起莎莎弗雷斯卡虽然,我通常会添加在乐得西红柿倒掉即可。的玉米片袋无奈它的魅力。

  63. Just made this and added some frozen sweet corn from a friend’s garden and it was amazing. I also substituted sweet onion for regular and for those who don’t like the bite of raw onion I highly recommend it. With a little avocado it made a perfect lunch.

  64. Rhyannon

    我一直在做沙拉类似这一段时间,但总觉得缺了点什么。该敷料是关键!我加倍它的排序,因为我的石灰是不是多汁。由于黛比,我爱你的站点的食谱,写作和照片!英国威廉希尔

  65. 安娜

    This is wonderful, and even more confetti-gorgeous, when mixed with a proportionate amount of Israeli cous-cous.
    也正如我妈不爱吃生葱,我选择了我的咸菜这个食谱,你这么聪明地教我,他们也非常圆润。

  66. 金伯利

    This was delicious! I had lots of leftovers from the BBQ that I took it to because I doubled the recipe. I ended up cooking the leftovers into a frittata (throw it into a pie dish, add whisked eggs and cheese if you want it, and bake until it’s set). I also made a stir fry by adding cooked rice and an egg. These were yummy variations in case you have leftovers too. :)

  67. 玛丽

    I have been making a variation of this salad for years. I add jalepeno pepper and a can of white corn (it seems to be crisper than yellow). I have also added raspberry chipotle for a dressing. Mmmmmmm, now that is good.

    爱你的网站,感谢很多灵感!

  68. Justine

    We made this tonight and my 21-month-old ate FIVE BOWLS of it. Small bowls, but still. Such a quick, easy, healthy salad!

  69. 琼路易丝

    Hello, *sigh*…April 23, 1981 is my son’s birthday. This was a sign I bet from him for me to google a recipe of ingredients that I forgot what was needed. I came across yours. I am preparing some food for guests today visiting me, for a funeral reception afterwards. My beloved son passed away on 6/27/13. He was 32, and fought a battle with cystic fibrosis. He also was a chef, went to culinary school in Denver. He passed in Florida, loved the beach, but hardly got there. I am so grief stricken, he was my ONLY child. Please pray for my son. His name Is Marco Antonio Madrid.

  70. Debbykc

    Thanks for my go-to barbecue side dish recipe. It’s a classic. (I add minced garlic to hype the taste). Thank you thank you thank you

  71. 艾莉森

    你好,我不知道你多久回去检查your archives, but I just wanted to say thank you for this recipe! It’s simple, but so, so good :) I’ve been making it quite often since this was originally published (especially in the summer), and everyone who’s had it LOVES it! It’s also a great way to use up leftover similar veggies that I can’t seem to find a place for (like today, when I had most of a bunch of scallions leftover from a recipe last week. I just chopped them up and tossed them in with everything else). And I ALWAYS add cilantro – that’s not an option in my house!

    My husband was recently put on a low-salt diet, so I made black beans from dried without salt, and made the dressing without salt. I added extra lime juice and zest. I thought it was going to be bland, but guess what? It’s still awesome!

    不管怎样,再次感谢。这一直是在过去7年我去到的之一,而且它不会很快去任何地方:)

    1. deb

      艾莉森 - 谢谢你,是的,我总是读老的意见。从我的管理控制台,我读了订单的所有意见,他们到达目的地,因此它并不重要的职位有多老。

  72. 我们做的东西非常相似 - 但是,我们扔在鳄梨为好。

    We spent a week in Hautulco, MX (for daughters wedding). I had beans for breakfast (throw a scoop of beans on the flattop, drop an egg on it.. Mix-er up til cooked, drizzle a little cheese on it.. ymmm) lunch and most dinners.

  73. 卡琳娜

    Just got back from our family picnic; this salad/salsa was a huge success, and I just ate the leftovers for dinner with some avocado on top! My slight changes were to add about 2 cups of frozen roasted sweet corn kernels (from Trader Joes), used diced cucumber instead of green pepper, red onion instead of white. I’ll make this again and again!

  74. Sharon

    关于to give this recipe a try. I love potato and or green salad but this is going to knock things up a few notches. Loving trying new things. For an old thing I consider your blog an inspiration. Keeps me young. Lol!!

  75. Charlotte in Toronto

    感谢这些突出的旧帖子,你以前发生走进我的生活。我现在看到的是什么,我一直失踪这些年。这道沙拉看起来新鲜,方便,便于携带。本周这将是我的午餐。太热了,做饭,但不是太热,同时我有一个杜松子酒砍一些辣椒。

  76. ķMJR

    It’s more than 10 yrs since you posted this. (WHAT?) And I’ve been making this and variations for the last 3 years. I LOVE, LOVE, LOVE the dressing! I always make it with cilantro now. I seldom put in more than a hint of heat, and it’s always fab. Sometimes I even add some diced avocado which is sublime…inmho.
    感谢这个沙拉食谱,救了我好几次在炎热的夏天的夜晚和已导致至少一个野餐。强烈推荐它。ķ

    1. ķMJR

      Also, I’m probably one of the few people around who doesn’t much care for black beans. I’ve made it w white or dark kidney beans, small white beans (navy?), & even a can of mixed beans once. It’s not so much a scoop-with-chips dish this way bc the beans etc are larger. And have also broken up tortilla chips over the top–absolutely yum! ; )

  77. 伊丽莎白Lehnertz

    这已成为一个超级简单的主食手头上在冰箱里。这样容易使 - 易为侧增加这么多的饭菜。

  78. Danana

    Hi Deb – This recipe came up as a “Surprise!” and it was perfect for our dinner last night. I made it as written, and served it with brown rice and feta cheese – delicious! Another staple for our house – your recipes are always so good. Thanks and best wishes for your continued health during this pandemic. We live in Syracuse, so not far away, and worry about all of you going through this. Here’s to better days! (I’ll toast you with a rhubarb cordial) – Donna