“Food is love.” It’s the opening line of the new cookbook Husbands That Cook, and we could not agree more. Food has the power to bring people together: couples, families, friends, even enemies who break bread can come closer. Alex and I could not wait to make this black bean salad from the book because it’s the type of recipe our friends and family would gather around! And it did not disappoint. It’s tangy and delicious, perfectly seasoned with cumin, garlic, and apple cider vinegar, and mixed with colored bell peppers, green onions and rice. Here’s how to make it!
About the book: Husbands That Cook
Husbands That Cook are just that: two husbands who love to cook! Adam and Ryan are two of the most genuine and kind people in the world of food. They started with a food blog, and now have released a book with the delicious recipes they make in their kitchen. It’s a vegetarian cookbook, which plays to our interests as mostly plant-based eaters. This book is one of those gorgeous page-turners where each page makes you say, “Ooo, I want to make that!” Adam and Ryan have nailed it. And, they’ve woven in their love story among the creative and well-executed recipes. Get it: Husbands That Cook by Ryan Alvarez and Adam Merrin
How to make black bean salad
This black bean salad is irresistible, and we couldn’t stop eating it! It’s perfectly seasoned and mixed with colored bell peppers, green onions and rice. It’s kid friendly and works as a healthy lunch idea or side salad. Or, make it as an easy potluck recipe to take to a gathering. It’s plant based, vegan and gluten free, so it works for a variety of diets! This black bean salad is very easy to whip up; here are the basic steps.
Boil a pot of rice. Here’s our favorite method. Chop the veggies: The only place that requires a little finesse in the kitchen is dicing all those vegetables! Years ago it would have taken me forever to chop two bell peppers and a bunch of green onions. But these days, I’m all about knife skills. Scroll down for a video of how to chop bell peppers!Add seasonings and black beans: Then you’ll just mix everything together! Veggies, black beans, olive oil, apple cider vinegar, lots of cumin and some Dijon mustard. It comes together quickly once the chopping is done!
Looking for more bean and rice recipes? We’ve got you. Here’s our Best Bean Recipes, Best Brown Rice Recipes, and Best Rice Recipes.
Leftovers save well, so make it ahead!
Another feature of this black bean salad: it can sit in the refrigerator for up to 3 days without losing flavor, so it’s perfect for making ahead and eating off of all week. Or for sitting for hours on the potluck table. A lot of salads lose flavor over time, but using a hefty dose of apple cider vinegar helps it to stay tangy in the fridge for days.
Video: How to cut a bell pepper
Here’s our method for how to cut a bell pepper! Once you’ve mastered it, you should be able to cut a bell pepper in 1 minute flat! Also, this method doesn’t get seeds all over the cutting board: which can also add time trying to pick them out of your sliced peppers.
This black bean salad recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Looking for easy potluck recipes?
Outside of this black bean salad, here are a few more easy potluck recipes: 5 from 2 reviews
Classic Vegan Potato SaladIncredible Chopped Salad Grilled Caesar Salad Mexican Coleslaw Recipe Greek Orzo SaladCucumber Salad with VinegarFavorite Potato Salad Mexican QuinoaWatermelon Salad with Feta & Cucumber Greek Salad Summer PanzanellaEasy Bean SaladVegan Italian Pasta SaladRice & Lentil Salad Best Tossed Salad Recipe with Creamy Avocado Dressing Strawberry Spinach SaladFrench Potato Salad10 Summer Salads You Need Now
Last updated: October 2020
