Thai-Style Black Bean Salad
Total TimePrep: 15 min. + chilling
This is sooo good! I first made it to take as side dish to a dinner party. I bought a black bowl to serve it in and was a beautiful presentation. Everyone loved it and asked for the recipe. My family now requests it often. My daughters love it as a dip with scoops. Keeper. Thanks Jennifer!
Unique, fresh and easy! Simple to amend to your liking. I made the recipe to the letter (and recommend it), then played with the ginger and lime to customize it for my table. Yum!
I thought the sesame oil and cilantro were a little bit overpowering. Next time I cut back on both of those. I also wondered how a little mint would go in place of the cilantro. Anyway, it's a good solid recipe that I plan to use again, especially with fresh sweet corn.
Excellent salad. I added fresh, diced zucchini to the recipe. I also decreased the sesame oil to 1 Tblsp + 1 tsp while increasing the rice vinegar and lime juice by 1 tsp each. I did this so it wouldn't be quite as oily while retaining the flavor. It helped cut about 90 calories for the entire recipe (23 less calories per serving) and was fabulous!
So good, zesty & fresh!!!
I love this recipe; it was easy to make and easy to keep in the fridge as a pull out dish on heart summer nights and better after a few days anyway
Delicious. I added some sesame seeds and cucumbers because I wanted to use them up and I tossed everything except the corn and beans in the food processor to make quick work of the chopping. This was delicious.
very yummy. I used frozen grated gingerroot so next time I'll do fresh as I felt the ginger flavor was barely there.
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