Six Degrees of Separation Black Bean Salad

Cilantro is one of those herbs that you either love or hate. My best friend says it tastes like soap, which it doesn’t — and believe me, I should know (see my post on Turkish Delight). While I could eat it by the handful and can’t imagine a bowl of Thai green curry without it, others would rather consume the earth it’s grown in. There’s no accounting for taste.

If you hate cilantro, there’s nothing I can do to change your palate. You’ve got a genetic mutation and we’ll just have to live with it. The following recipe isn’t for you. Move on. Read my posts on oatmeal cookies instead. I guarantee they’re cilantro-free.

However, for those with good DNA, here’s a simple dish that combines two of my favourite foods — black beans and cilantro. I got this recipe from a friend, who got it from a friend who got it from a friend. I’m guessing it originally came from Kevin Bacon.

Six Degrees of Separation Black Bean Salad
Printable Recipe
Serves 6.

Ingredients

• 1 can black beans, drained
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 1 tbsp ground cumin
• 1/4 cup balsamic vinegar
• 1/2 cup cilantro, chopped
• salt and pepper

Instructions

1. Drain and rinse beans.
2. Mix all ingredients together, tossing to coat evenly.
3. Refrigerate until ready to serve.

Variations

• Use diced tomatoes for some or all of the peppers.
• You can substitute parsley for cilantro, but it won’t be the same.

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