Quick Black Bean Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 216-ounce cans black beans
- 1sweet yellow pepper, cored, seeded and diced
- 1sweet red pepper, cored, seeded and diced
- ¼cup chopped red onion
- 2tablespoons sherry vinegar
- 1teaspoon ground cumin
- 4tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
Nutritional analysis per serving (6 servings)
237 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 11 grams dietary fiber; 1 gram sugars; 10 grams protein; 520 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Turn the cans of beans upside down and open them from the bottom. This makes it easier to remove the beans. Dump the beans into a colander and rinse them with cold water. Drain them well and place them in a mixing bowl.
- Step 2
Fold in the yellow and red pepper and the onion.
- Step 3
Beat the vinegar and cumin together, then beat in the oil. Fold the dressing into the bean mixture and season with salt and pepper. Transfer the salad to a serving dish and cover. It can be kept at room temperature for many hours before serving or refrigerated. Remove it from refrigerator at least 1 hour before serving.
Private Notes
Comments
Easy and very tasty warm weather salad. Makes a filling lunch on its own or a very good dinner side dish. Pairs well with burgers. Second time around, I increased the relative amount of sweet peppers and onions, which can otherwise get a little overwhelmed by the beans, and added two large minced garlic cloves. The garlic really kicked it up a notch or two in my and my wife's opinion. It's a keeper.
I found that adding Lime Juice and fresh cilantro really perked up the dish
Great basic recipe you can do anything to. I made it with 4 different kinds of beans (doubling the recipe), added garlic, and cut up some fresh Thai basil into it. Delicious, and of course, even better the next day.
Used white beans, and added half of a papaya, lime juice, cilantro, hot pepper sauce, and 2 cans of tuna. Yum!
Surprisingly good for how simple it is. Definitely a staple in our house.
Omit vinegar and add 3 to 4 Tbsps lime juice Add cilantro & avocado Add toasted pepitas to individual servings
Advertisement