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Colorful Black Bean Salad Recipe

Colorful Black Bean Salad Recipe photo by Taste of Home

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Cherry tomatoes and yellow pepper add splashes of color this black bean salad. "I like to let it stand for at least 15 minutes before serving to allow the flavors to blend," suggests Laurie Mace of Los Osos, California.

This recipe is:

Quick

Diabetic Friendly

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Colorful Black Bean Salad Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 pint cherry tomatoes, quartered
1 medium sweet yellow or green pepper, julienned
4 green onions, chopped
3 tablespoons minced fresh cilantro
DRESSING:
3 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a salad bowl, combine the beans, tomatoes, yellow pepper, onions and cilantro. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 137 calories, 4 g fat (trace saturated fat), 0 cholesterol, 480 mg sodium, 18 g carbohydrate, 7 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Originally published as Colorful Black Bean Salad in Quick Cooking July/August 2002, p42

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Colorful Black Bean Salad

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(1-1) of 1 reviews

Reviewed on Sep. 01, 2012 by 4angels9798

A wonderful summer salad. I have been making this salad, with my garden's help, since I found this recipe in 2002. I lost all my Quick Cooking magazines, this website is an excellent resource for me.