This salad reflects the Caribbean culture here in South Florida. The combination of black beans, tomatoes and onions with a vinaigrette is great alongside pork or chicken. It’s perfect for picnics and convenient, too, since you can make it a day ahead. —Linda Holland, Lantana, Florida
Calico Black Bean Salad
Calico Black Bean Salad
Prep Time
15 min
Yield
6 servings
Ingredients
- 2 cans (15 ounces each) black beans, rinsed and drained
- 4 green onions, thinly sliced
- 2 plum tomatoes, chopped
- 1 medium onion, chopped
- 1 large sweet red pepper, chopped
- DRESSING:
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
Directions
- In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.
- In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts
3/4 cup: 123 calories, 5g fat (1g saturated fat), 0 cholesterol, 336mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 4g protein.
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