My Soon-to-be-famous Black Bean salad

One of the parts I like best about the constant kitchen explorations since I started this #WFPB routine, is the gradual improvement of many simple recipes to a gourmet level experience. 

One of them is with the black bean salsa based on Dr. Esselstyn's recipe. 

My latest version was out of this world, thanks to the discovery of Black Garlic.

Here are some of my articles on Black Garlic:

• https://www.americaoutloud.news/can-black-garlic-help-transform-metabolic-health-researchers-are-taking-notice/
• my blog posts in May 2026, mostly about Black Garlic https://hippocratessays.com/2026/05/

Black Garlic is the result of the Maillard process, which is the same browning process as when you caramelize onions or when cooking a steak. In the case of garlic, it is done at a low temperature, slightly elevated but not as hot as the onions or the steak. To a lesser degree, there is also a fermentation process involved. The result is:

• garlic smell is gone
• great aroma
• elevated nutritional value. This is a nutrition bomb.

Typically the range is between 60 Centigrade and 77 Centigrade, and if you go to the low end of that range, it takes longer. I have a fermentation pot which keeps it at 75 Centigrade and it takes a week.
I am experimenting more and more with various recipes, and there are ways to simply sample it, as shown here:

I often let people sample them on a Triscuit with just one crushed clove and a slice of jalapeño, or without the jalapeño if you prefer. I can get really decadent, and put a drizzle of honey on the Triscuit first, then crush a clove of BG and put a jalapeño slice on top.

Many recipes simply taste better with Black Garlic.

Dressing for cucumber salad:

1. 1 tbsp maple syrup
2. 2 tbsp dijon mustard
3. 3 tbsp balsamic
4. juice of 1 lemon
5. juice of 1 lime
6. 1 tbsp chia seeds
7. 1 tsp dill
8. 5-6 cloves of black garlic, sliced fine.

Another hit in the making is my new Black Bean Salsa with Black Garlic.

1. 2 cans black beans, rinsed
2. 1 can corn, drained
3. 1 bunch of cilantro, choppped fine
4. 3 stalks of celery
5. 1 bottle of salsa verde
6. juice of 3 limes
7. 1 entire bulb of Black Garlic, sliced thin and mixed in (10-12 cloves). 
8. 2 Jalapeños sliced thin
9. 3 Serranos, sliced thin
10. 1 red, orange or yellow bell pepper, or a poblano or a chilaca pepper, cut up small.

As always this type of dish is better the next day, after marinating in the fridge overnight.