Black Bean Salad

This Black Bean Salad recipe was given to me by a client.

  • Two 15 ounce cans black beans, drained and rinsed
  • 6 Scallions, green part only, thinly sliced
  • 1 cup cherry tomatoes, stemmed and quartered
  • 1 yellow or red bell pepper, seeded and finely diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sherry or rice vinegar
  • T tablespoons reduced-sodium vegetable stock
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • salt and freshly ground black pepper to taste

In a large bowl, combine beans, scallions, cherry tomatoes, peppers and cilantro.

In a small bowl, whisk together vinegar, vegetable broth, mustard, cumin and oregano

Pour over the bean mixture and toss until all ingredients are coated. Season with salt and pepper.

Serves six as a side dish. Can be served with rice for a complete meal.

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