St. Louis Magazine - At Home

Black Bean Salad

Photograph by T. Mike Fletcher

Taco Seasoning

1 pound of ground beef (90 percent is the least fat) or turkey
2 teaspoons ground cumin
1½ teaspoon oregano
¼ teaspoon cayenne*
½ teaspoon salt
4 ounce can chopped green chilies
8 ounce can tomato sauce

Brown the beef completely. Drain any fat. Add the remaining ingredients and cook until very hot. Use as desired.

*Use more or less cayenne as desired. If you are not sure, reserve the cayenne until done and add the cayenne then to your taste.

Black Bean Salad

This is the perfect accompaniment to the taco mix recipe and it couldn’t be easier to put together. High in protein and low in fat, it will last a week in the refrigerator. In fact is should be made one day ahead for the flavors to meld. Truth to tell, I can eat it all by itself and feel very satisfied.

2 one-pound cans of black beans, well-drained and rinsed
10-ounce can corn, well drained
4-ounce can chopped green chilies, with juice
1 bunch green onions, green tops only, sliced
½ cup diced pimentos or roasted red peppers
½ teaspoon salt
1 teaspoon fresh cilantro, finely chopped

Mix all together.


½ cup vegetable oil
¼ cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon red pepper flakes

Place all dressing ingredients in a bowl. Whisk well to combine.

Pour over black bean mixture; stir well. Make at least one day ahead.

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