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Black Bean Salad Recipe
|Dried black beans||1⁄2 Pound, sorted of debris and rinsed|
|Ground red pepper||1⁄2 Teaspoon|
|Red bell pepper||1 , stemmed, seeded, and finely chopped|
|Diagonally sliced green onions||1⁄2 Cup (8 tbs)|
|Red wine vinegar||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 852 Calories from Fat 35
% Daily Value*
Total Fat 4 g6.4%
Saturated Fat 0.95 g4.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 440.9 mg18.4%
Total Carbohydrates 157 g52.3%
Dietary Fiber 41 g164.1%
Sugars 12.3 g
Protein 52 g104.5%
Vitamin A 171.9% Vitamin C 346.4%
Calcium 35.2% Iron 78.3%
*Based on a 2000 Calorie diet
Reduce heat, cover, and simmer until beans are tender to bite (about 1 1/2 hours); drain.
Rinse until water runs clear and beans are cool (about 3 minutes).
In a large bowl, mix beans with bell pepper, green onions, vinegar, lemon juice, lemon peel, chopped cilantro, and remaining 1/4 teaspoon ground red pepper.
Season to taste with salt.
If made ahead, cover and refrigerate for up to a day.
Garnish with cilantro sprigs.