Black Bean Salad

One of Louise's and my favorite places to eat in the Rio Grande Valley is The Blue Onion in Weslaco, Texas.  They serve a black bean salad which I dearly love.

I didn't ask them but decided to try to replicate their recipe.  Most black bean salad recipes also call for corn but I didn't want to, for some reason.  Here is my recipe which serves 4-6:

2                 16oz. cans black beans, well drained
1/2 cup        onions, finely chopped
1/2 cup        pimentos, finely chopped
2                  medium jalapenos, deseeded and finely chopped
2 tbl.            olive oil

4 tbl. white vinegar

2 tbl. lime juice

2 tbl. sugar

1/4 tsp. pepper

1 tsp. salt

Mix all the ingredients together and, if you can, let them set in the fridge overnight
to meld the flavors. It does taste pretty good without that rest, however.


Addendum: When you drain the beans, go ahead and rinse them too to get the
"gunk" off them. Also, instead of pimentos, use 1/2 cup of finely chopped red bell
peppers.

Edd Alexander March 27, 2018