When I visited the southwest of the United States, I fell in love with the food. I was delighted to enjoy the Mexican ingredients I loved so much when I was living in Mexico.
Today I want to share with you a great classic of American southwestern cooking, a black bean salad.
In this version I added Spanish Chorizo , a pork sausage that features many different varieties and is eaten all over Spain. Most chorizo has been cured. It is made by chopping or grinding the pork and “marinating” it in spices such as sweet or spicy paprika as well as some herbs.
If I were in the U.S.A., I would definitely put Mexican chorizo in this salad, but hey, I’m in Spain! So, go ahead and add what you have on hand.
This salad is a meal all by itself, and definitely a family favorite in summer.
Serves 4 – Total time 20 min with cooked beans
1 cup corn, cooked
3 cups black beans, cooked
1 large avocado, diced
2 medium tomatoes, cut into 8 pieces
2 tbsp spring onions, chopped
1 cup cooked chicken breast, diced
1 cup Spanish chorizo, sliced (optional)
1 tbsp olive oil
For the dressing:
2 tsp Tabasco hot sauce (optional)
2 tsp ground cumin
2 tbsp sherry vinegar
3 tbsp olive oil
4 tbsp lemon juice
If using chorizo:
Sauté the chicken in 1 tbsp olive oil in a nonstick pan for about 5 minutes.
Add the chorizo and sauté for another 2 minutes.
Remove from the heat and set aside.
In a salad bowl, combine the black beans with the avocado, tomato, spring onions, and corn.
In a small bowl, mix the dressing ingredients, then pour over the salad.
Scatter the chicken and chorizo (if using) over the top and serve right away.
Close your eyes, and you may feel like you’re in Arizona!