(inspired by Annemarie Colbin)
For the Black Bean Salad:
1 Tablespoon olive oil
1 clove garlic, minced
1 15 oz. can black beans, unsalted or low sodium, about 1 ¾- 2 cups,
a pinch fine sea salt
a few grinds of freshly ground black pepper
2 tbsp extra virgin olive
2 tbsp tamari
3 tbsp fresh lemon juice
1 tbsp whole grain mustard
2 ears of cooked corn, about 2 cups cooked kernels
1 red bell pepper, small dice, about 1 cup
3/8-1/2 c. finely chopped parsley
2 whole scallions, sliced thinly on the diagonal, about ¼ cup
For the Tartines:
4 slices of crusty bread, toasted
4 oz. 4icotta or soft, creamy goat cheese
avocado, thinly sliced
radishes, thinly sliced
extra thinly sliced scallions
freshly ground black pepper
Make the Black Bean Salad:
Drain and rinse the beans. In a medium size saute pan, warm the oil and add the garlic. Cook for about 30 seconds to a minute, just until it starts to turn light brown. Add the beans, salt and black pepper, stir to combine and heat through.
Combine the dressing ingredients and stir it into the warm beans. Transfer to a medium size bowl and let cool to room temperature. Add the corn, red pepper, parsley and scallions. Gently mix to coat all of the veggies with the dressing. Allow the bean salad to marinate in the refrigerator for at least one hour. Taste for seasoning—you may want a little more salt or black pepper. Keeps in the fridge for 3 days.
Make the Tartines:
Spread about 2-3 Tablespoons of the ricotta or goat cheese onto the bread slices. Place one leaf of lettuce onto of the cheese. Spoon the bean salad on top. If desired add a few slices of avocado and radish, and a few grinds of freshly ground black pepper.
Makes about 4 servings. YUM!
1. If you can, try to get organic Eden or Westbrae canned beans with a BPA-free lining.
2. Use last night’s extra ears of corn or boil a couple extra to make this even faster.
3. To make easy work of mincing the garlic, you can use a kitchen rasp or grater instead of using a knife.
4. If you’re crunched for time, you can forgo heating the beans and garlic first. Just maybe reduce the amount of raw garlic.