Back by popular demand, this recipe for Black Bean Salad has a broad range of uses - mostly related to eating. It's great with homemade tortilla wraps, excellent with barbequed anything, outstanding as a side dish with a sandwich, added to a green salad, or mixed with your favorite salsa and eaten as a snack with some tortilla chips. It's fat-free, high fiber, and high protein. It walks on water, and can be trained to wash the car. This is one salad that can do it all. All you have to do is make it. Here's how...
Ingredients
4 Cans of Goya Black Beans
3 Cloves of Garlic
4 tablespoons fresh Cilantro
2 Tablespoons Cumin seeds
2 of any of the following:
Red, Yellow, Green, or Orange Bell Peppers
1 Jalepano Pepper (optional)
1 of the following:
Vadalia, Red (Bermuda), Yellow, or White Onion
or 1 bunch of Scallions (Green Onions)
Pinch of Sea Salt
Black Pepper (to taste)
Squeeze of Lime Juice (optional)
Preparation
Chop the onions and bell peppers and put aside. Finely chop the garlic, jalepano pepper, and cilantro, and place these aside too. Rinse and drain the black beans in a colander.Place the drained beans in a large serving bowl. Mix in all chopped vegetables, garlic, and cumin seeds and toss thoroughly with the beans. Add salt and pepper to taste and toss again.
Serving Suggestions
Place in a decorative bowl, and decorate the top of the salad with whole cilantro leaves, a whole jalepano, and/or a cherry tomato. For a low fat snack, serve the beans as a dip with Guiltless Gourmet Baked Tortilla Chips (try Chilli Lime for a kick). For a full meal, try adding them to your favorite tortilla wraps - grilled chicken with black bean salad and Green Mountain Gringo salsa (try their fire roasted chile style) will have you thinking that you should do this for a living. Maybe you should.