Mexican Black Bean Salad

This tasty side takes about 10 minutes to prepare and tastes even better when made the day before and left in the refrigerator overnight to allow all the flavors to marry.

Recipe by Rori Trovato; photo by Luca Trovato

Mexican Black Bean Salad

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    Ingredients

    1/2 red onion, minced fine 1 1/2 teaspoon kosher salt
    2 cloves garlic, minced 3 tablespoons fresh lime juice
    1/4 cup chopped cilantro 1/3 cup olive oil
    1 jalapeno, chopped fine (use more or less depending on desired heat) 2 15-ounce cans black beans, drained and rinsed
    1 tablespoon ground cumin

    directions

    Total:
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    • 1

      In a large bowl, mix all the ingredients except the beans with a whisk until well blended

    • 2

      Add the beans and mix we

    • 3

      Adjust seasoning with additional salt if desired.

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