Colorful Black Bean Salad Recipe

4.5 3 5
Colorful Black Bean Salad Recipe
Colorful Black Bean Salad Recipe photo by Taste of Home
Publisher Photo

Colorful Black Bean Salad Recipe

Read Reviews
4.5 3 5
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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 or parsley
  • DRESSING:
  • 3 tablespoons lemon juice
  • 2 tablespoons olive or canola 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.
Originally published as Colorful Black Bean Salad in Quick Cooking July/August 2002, p42

Nutritional Facts

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

  • 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 or parsley
  • DRESSING:
  • 3 tablespoons lemon juice
  • 2 tablespoons olive or canola oil
  • 1 garlic clove, minced
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. 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.
Originally published as Colorful Black Bean Salad in Quick Cooking July/August 2002, p42

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sgronholz User ID: 1473861 252333
Reviewed Aug. 7, 2016

"This salad was so easy to make and absolutely delicious! I'm always looking for great recipes to showcase my garden produce and this one was perfect! I can't wait to make it again!"

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ruxpin User ID: 4253819 42720
Reviewed Jun. 9, 2014

"My whole family really likes this salad. I have taken the salad to work pot lucks and it was well liked there also."

MY REVIEW
4angels9798 User ID: 6476419 112937
Reviewed Sep. 1, 2012

"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."

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