If possible, avoid using canned beans as a replacement. The texture will not be the same.
Black Bean Salad
1 lb. Dried black beans
2 or 3 Limes including the zest from 1
¼ Cup Extra virgin olive oil
½ Medium red onion
1 Medium carrot
2 Celery ribs or diced jicama
2 – 4 T Cilantro leaves, chopped
1 Medium red bell pepper
2 Serrano Chiles (seeds and veins removed)
Kernels from 2 ears of corn (optional)
Kosher salt (see note: salt notes )
Black pepper
2 t Ancho Chile powder, or Paprika (see note)
½ t Cumin
If you use Paprika, rather than ancho chile powder, the flavor will not be as good. Ancho powder can be found on the internet, and has a much more complex flavor.
Soak the beans for about 3 hours.
Combine the juice from the limes with the zest and the olive oil. Dice the carrot and blanch for about a minute with a little sugar in the water. Cook the corn, if used, until barely done, and remove the kernels. Dice the pepper, Chiles, celery or jicama, and red onion. Grind the black pepper with the cumin and mix with the ancho powder.
Cook the beans, adding a rounded teaspoon of salt near the end. Drain the beans and immediately toss with the lime juice, lime zest and olive oil. Mix in the rest of the ingredients. Refrigerate for at least 2 hours for the flavors to meld.