Black bean salad dressing

Contributed by Preston Maring, MD

Black bean salad dressing

This recipe is one of those that uses many ingredients from the grocery store but then uses farmers' market produce for the actual dish. I used this black bean marinade on beautiful fresh market lettuces and added leftover roasted salmon.


  • 1 can black beans
  • 5 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 jalapeño, finely minced
  • 1 small shallot, finely minced
  • 4 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground pepper to taste


  1. Add a little olive oil to a small saucepan and briefly sauté the garlic, jalapeño, and shallot.
  2. Add the black beans with liquid. Simmer for a few minutes until heated through. Drain the beans in a sieve.
  3. Add the vinegar, Worcestershire sauce, remaining olive oil, and season to taste.
  4. Use some or all of the mixture on a big salad.
  5. Top with leftover fish or chunked chicken.