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Monday, January 23, 2012

Recipe for Black Bean Salad

This is a great side dish for chicken fajitas. If you don't want to bother roasting the peppers, I've also made this successfully using store bought roasted red peppers.

Time: 30 minutes
Yield: 6 servings


  • 2 bell peppers, I used one red and one yellow
  • 1 TBSP canola oil
  • 1 can organic black beans
  • 1/2 avocado, peeled and chopped
  • 1/4 cup (or more) chopped cilantro
  • 2 tsp cumin
  • Juice and zest of 1 lime
  • Salt and pepper to taste


  • Preheat broiler.
  • Cut peppers in half, remove seeds, and press with hand to flatten
  • Toss peppers with canola oil and place on baking sheet.
  • Broil peppers for 5 minutes or so per side until charred.
  • Remove peppers from tray and place in covered bowl for 5 minutes.
  • Carefully remove skin from peppers and chop.
  • Rinse and drain beans.
  • Combine beans, peppers, avocado, cilantro, cumin, lime juice and zest.
  • Taste and add salt and pepper as needed.
  • Chill briefly before serving.

This keeps really well for a couple of days in the fridge (the avocado will eventually start to brown but the lime juice helps retard that for a while).  Wrapped in a tortilla, it makes a nice veggie lunch and served over scrambled egg whites makes for a tasty breakfast.

Printable recipe