Black Bean Salad

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

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

Vegan
Gluten-free
Raw

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.