Black Bean Garden Salad Recipe
Simply yummy!!!! These two words come to the mind instantly when you taste this Black Bean Garden Salad. The primary ingredient in Black Bean Garden Salad is always Beans. Black Bean Garden Salad can be eaten by anyone following a Low Fat diet. It is the answer when you look for a tasty Side Dish. In my estimation, if one is a chef, one needs to have a personal recipe of Black Bean Garden Salad, just like I do.
Ingredients
1 cup cooked black beans
1/2 cup husked tomatillos (about 2 tomatilbs)
1/2 cup deeded chopped red bell pepper
1/2 cup deeded chopped yellow bell pepper
1 cup peeled and cubed cucumber (about 1 medium cucumber)
1/2 medium red onion sliced into half rounds (about 1 cup)
1/2 cup julienned jicama
1 cup deeded chopped tomato (about 1 large tomato)
1 cup chopped fresh cilantro
8 large leaved redleaf lettuce, chilled
Snipped fresh chives, for gamish
DRESSING:
1/2 tablespoon Dijon mustard
1 tablespoon raspberry vinegar
3/4 cup apricot nectar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flaked
Directions
Combine the black beans, vegetables, and cilantro in a large salad bowl and mix well.
For the dressing, 'whisk together the ingredients in a small bowl.
Pour the dressing over the salad and toss thoroughly.
Cover and chill for at least 1 hour before serving.
When you refrigerate the salad, also put 8 salad plates in to chill.
Line each plate with a chilled lettuce leaf, top with a serving of salad, and garnish with a bit of snipped chives.
For the dressing, 'whisk together the ingredients in a small bowl.
Pour the dressing over the salad and toss thoroughly.
Cover and chill for at least 1 hour before serving.
When you refrigerate the salad, also put 8 salad plates in to chill.
Line each plate with a chilled lettuce leaf, top with a serving of salad, and garnish with a bit of snipped chives.
