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


Ingredients:

• 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

Method:

• 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