Name: Black Bean Salad
Yield: 6 portions
Ingredients: 6 tablespoons extra virgin olive oil; 3 scallions (green onions), white bulb and 3 inches green, sliced into ¼-inch rounds; 2 ripe plum tomatoes, seeded and cut into ¼-inch dice; 5 tablespoons Chopped cilantro (fresh coriander); ¾ teaspoon salt; 1 teaspoon coarsely ground black pepper; 3 tablespoons fresh lemon juice; 2½ to 3 cups cooked black beans; 1 red bell pepper, cored, seeded, and cut into ¼-inch dice

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Black Bean Salad is most definitely a New Basic. Its texture and taste complement Pan-Fried Catfish With Scallions, Country-Style Ribs, and Ellen’s Fried Chicken. Fresh Tomato Salsa alongside adds just the right sparkle!

Ingredients

2½ to 3 cups cooked black beans
1 red bell pepper, cored, seeded, and cut into ¼-inch dice
3 scalli

Raw
Vegan
Gluten-free

Method

Combine all the ingredients in a medium-size bowl and toss gently. Let the salad rest, loosely covered, at room temperature for at least 1 hour before serving.

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of