Colorful Black Bean Salad
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.
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
Reviews
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!
My whole family really likes this salad. I have taken the salad to work pot lucks and it was well liked there also.
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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