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Ingredients
2 16-ounce cans black beans
1 sweet yellow pepper, cored, seeded and diced
1 sweet red pepper, cored, seeded and diced
¼ cup chopped red onion
2 tablespoons sherry vinegar
1 teaspoon ground cumin
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Nutritional analysis per serving (6 servings)
29 grams carbs; 237 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 11 grams fiber; 520 milligrams sodium; 10 grams protein; 1 gram sugar
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.
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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.
I loved the easy way this recipe came together on a hot summer day. Since it is only my husband and I that are at home now I cut the recipe in half. I also took the idea from another reviewer and added one clove of garlic to the salad. Great spice level for us. It will be a go to recipe when the kitchen is too hot to slave over a hot stove.
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.