Black Bean and Pepper Salad with Cilantro and Lime
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 can black beans, rinsed well and drained
1 red pepper, chopped
1 yellow pepper, chopped
1/2 red onion, chopped
1 bunch cilantro, chopped
2 T lime juice
2 T extra virgin olive oil
1/4 tsp. ground Chipotle pepper
1/2 tsp. mild chile powder
1/2 tsp. ground cumin
1/2 tsp. onion powder
zest of one lime
Vege-sal or salt to taste
fresh ground pepper to taste
Directions
Put black beans in a colander placed in the sink and rinse with cold water until no more foam appears. Let beans drain, preferably 30 minutes or so, until beans are no longer wet. Mix dressing ingredients. Put beans and dressing into a plastic bowl with a snap-on lid, put lid on, and turn bowl over a few times until the beans are well coated with the dressing. Let the beans marinate in the dressing for an hour or so if you have time, or at least while you chop the other ingredients. Chop peppers and onion into pieces about 1/2 inch square. Wash cilantro and dry well then chop coarsely. In large bowl, gently combine beans, peppers, and onion. Season to taste with Vege-sal or salt and fresh ground pepper. Stir in cilantro and serve. This will keep for a day or two in the refrigerator, although it’s best when the cilantro is still crisp. However, I taste-tested it on my friend Robin when it had been in the refrigerator overnight and she gave it a very enthusiastic thumbs up.