Black Bean Salad
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Black Bean Salad
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Directions
- In a large bowl toss together the beans, sweet peppers, onion, cilantro, and jalapeno pepper. For dressing, in a small bowl combine lemon juice, olive oil, and garlic; add salt and black pepper to taste.
- Stir dressing into bean mixture until evenly coated. Cover and chill in the refrigerator for 2 to 24 hours. Makes 6 side-dish servings.
- *To cook dried beans, in a saucepan bring to boiling 2/3 cup dried beans with water to cover; remove from heat and let stand for 1 hour. Drain beans and add 2 cups fresh water. Cook, covered, over low heat for 1 to 1-1/2 hours or until beans are tender.
From the Test Kitchen
*To cook dried beans, in a saucepan bring to boiling 2/3 cup dried beans with water to cover; remove from heat and let stand for 1 hour. Drain beans and add 2 cups fresh water. Cook, covered, over low heat for 1 to 1-1/2 hours or until beans are tender.
Nutrition Facts (Black Bean Salad)
- Per serving:
- 91 kcal ,
- 3 g fat
- 2 g monounsaturated fat ),
- 3 mg sodium ,
- 14 g carb. ,
- 4 g fiber ,
- 1 g sugar ,
- 4 g pro.