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Black Bean Salad

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Prep. time: 15 minutes + overnight bean soak if
starting with dry beans
Cooking time: none or 1 hour if cooking beans
Serves: 8

Nutritional Information: Servings 8; Serving Size 1 cup (186g);
Calories 290; Calories from fat 120; total fat 13g; Cholesterol 0mg;
Sodium 250mg; Carbohydrate 33g; Dietary fiber 11g

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Ingredients

  • 1 lb. dried black beans or 2 16-oz. cans black beans
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 small red onion, diced
  • 1/2 Cup olive oil
  • 1/4 Cup red wine vinegar
  • 2 TB. SALSA SALAD SEASONING
  • 1 large garlic clove, crushed (or 1/4 tsp. MINCED GARLIC)
  • 1/2-1 tsp. salt (optional)
  • 1/4-1 tsp. PENZEYS FRESHLY GROUND PEPPER
  • 3-4 TB. fresh cilantro

Details

Preparation

Step 1

If you are using dried beans, place them in a bowl and cover with water. Soak the beans in water overnight. Drain. Place the beans and 4 cups of water in a 2-quart saucepan. Bring to a boil, cover, reduce heat and simmer for 1 hour or until the beans are tender. Drain and cool. OR open your two cans of black beans and drain…that’s the easy method! Place the beans in a serving bowl. Add the peppers and onion. In a small bowl, combine the oil, vinegar,SALSASALADSEASONINGand garlic and mix well. Dress the bean mixture, tossing gently to keep the beans whole. Add salt andPEPPERto taste. Refrigerate until 1 hour before serving. Sprinkle with chopped fresh cilantro
before serving.

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