Jumping Black Bean Salad

To get a jump on warm spring days, don't cook -- toss.

In this main-dish salad, red pepper and cumin add spice, while black beans bring protein to the mix. Serve with crusty bread on the side to create a cool meal that is ideal for a sunny day.


  • 1 15-ounce can black beans, rinsed and drained
  • 2 teaspoons chili oil or olive oil
  • 1/2 teaspoon ground cumin
  • 2 tablespoons lime juice
  • 4 cups torn mixed greens
  • 1 tomato, chopped
  • 1/2 cup shredded carrot
  • Salt
  • Ground red pepper


1. Stir together black beans, chili oil or olive oil, cumin and lime juice.

2. Toss with mixed greens, tomato pieces, carrots, salt and pepper.

3. Makes 3 salads.

Nutrition facts per serving: 139 calories, 4 g total fat, 0 g saturated fat, 0 mg cholesterol, 406 mg sodium, 23 g carbohydrate, 8 g fiber, 10 g protein, 5% vitamin a, 21% vitamin c, 3% calcium, 15% iron.