Black bean salad
Black beans make this salad healthy and filling.
Black beans are a staple in many households. You can buy canned black beans or cook them from dry in a pressure cooker or on the stovetop after soaking.
A half-cup of black beans has 60 milligrams of calcium and lots of fiber, plus they taste good.
The actual amounts and proportions of the veggies don’t matter. You can change out or add additional vegetables.
Servings: 6
Ingredients
- 1 clove of garlic, minced, then mashed with some kosher salt
- Juice of 2 limes
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- 2 ears of fresh corn kernels (cut them off in a bowl so they don’t scatter all over your kitchen)
- 1 orange bell pepper, diced (could be red or purple)
- 1/2 small red onion, chopped
- 15-ounce can black beans, drained and rinsed or 1 1/2 cups beans cooked from dry
- 1/2 pint cherry tomatoes, halved
- 1 Haas avocado, diced
- 1/4 cup cilantro, chopped (optional)
- Salt and freshly ground pepper to taste
- Lettuce leaves to cover 6 salad plates
Directions
- In a jar with a tight-fitting lid, add the lime juice, mashed garlic, chili powder, cumin, and olive oil.
- Shake well to combine.
- In a large bowl, mix all the other ingredients except for the lettuce and toss with the vinaigrette.
- Season to taste.
- Place lettuce leaves on salad plates and serve black bean mixture on top.
Nutrition information (per serving)
- Calories: 210
- Total fat: 15 g
- Saturated fat: 2 g
- Cholesterol: 0 mg
- Sodium: 540 mg
- Total carbohydrate: 22 g
- Dietary fiber: 7 g
- Total sugars: 4 g
- Protein: 5 g