Yummy Black Bean Salad
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| Tue, 06-19-2007 - 3:28pm |
I made this up today when trying to find something easy to take to work. Just a little twist on the usual black bean salad.
Dressing:
-chopped chipotle in adobo (I keep extra in the freezer, since I rarely use a whole can at once. I just sliced about 1/4 inch off of a frozen one and chopped it up)
-1 clove garlic, chopped
-pinch of sea salt or kosher salt
mash these ingredients with a mortar and pestle til it's like a paste. Sqeeze in the juice of 1 lime, and a generous pinch of cumin. Whisk while drizzling in some EVOO (I used maybe 1/4 c.). I also added a tiny bit of Splenda (less than a package), to cut the tartness of the lime.
Salad:
-1 can black beans, rinsed and drained
-grape tomatoes, quartered
-diced red onion
-thinly sliced green onion
-chopped cilantro
-diced avocado (I didn't have any, but it would be a great addition!)
Mix dressing with salad. Refrigerate for at least an hour.
Can't wait to have this for my dinner tonite! :o)
Dana


Made this tonight with the salmon burgers Cathy posted, DH and I loved it, and they seemed to go well together. For the dressing, I just put everything in my magic bullet and blended it. And all I had for a tomato was one from the (neighbor's) garden and no avocado.
Teresa