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
Ingredients
| 1/2 red onion, minced fine | 2 cloves garlic, minced | |
| 1/4 cup chopped cilantro | 1 jalapeno, chopped fine (use more or less depending on desired heat) | |
| 1 tablespoon ground cumin | 1 1/2 teaspoon kosher salt | |
| 3 tablespoons fresh lime juice | 1/3 cup olive oil | |
| 2 15-ounce cans black beans, drained and rinsed |
directions
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
-
1
In a large bowl, mix all the ingredients except the beans with a whisk until well blended
-
2
Add the beans and mix well
-
3
Adjust seasoning with additional salt if desired.
Follow iVillage
you may also like
-
Featured (Food)
How to Mince Garlic
-
Handmade TV
How To Fold Ingredients For Baking
-
Handmade TV
How to Carve a Turkey
-
Today Show
Cooking Hearty Fall Favorites
How was it?