The basic bean salad features beans (canned or freshly made) with corn kernels (canned, frozen or fresh). However, parsley, basil or cilantro can add a better taste to the salad. Tomatoes, lemon juice and/ or lime juice, jalapeño or cumin will give it a kick, and avocado and olive oil will smooth it down. Adding a little bit of sugar almost always helps balance the acid from the citrus and tomatoes, and makes for a better tasting salad. Read on to learn how to make a bean salad.
If you are using canned beans, rinse and drain the beans. If you decide to use fresh beans, make sure they are thoroughly cooked, drained and cooled off. This helps reduce the side effects of gas, and also to reduce sodium.
Combine the beans, corn, onions, jalapeño chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil in a large bowl.
Season the salad with salt and pepper to taste. Add the vinaigrette and toss lightly. Allow the bean salad to marinate at least an hour in the vinaigrette; the longer the salad marinates the better the flavor. Also add sugar to help balance the acidity from the tomatoes and lime juice.
Chill before serving. The dish is enough to serve eight.