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Black Bean Salad

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    Source: muybuenocookbook.wordpress.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, C, E, P
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 (15 ounce) cans of black beans, rinsed and drained (or 4 cups of freshly cooked black beans)

    2. 1/3 cup of red wine vinegar

    3. 1/3 cup of extra virgin olive oil

    4. 1/8 teaspoon ground cumin

    5. 1/4 teaspoon ground coriander

    6. 1 lime, juiced

    7. 1 tablespoon salt

    8. 1 teaspoon pepper

    9. 4 roma tomatoes, seeded and chopped

    10. 1/2 red onion, finely chopped

    11. handful cilantro, chopped

    12. 1 (15 ounce) can of corn

    13. 1/2 serrano pepper, finely chopped

    14. 1 avocado, cubed

    Instructions Jump to Ingredients ↑

    1. The ease of making this salad is second only to its taste. I love that it has beans. My kids call beans the magical fruit and I for one, am glad they like beans. My favorite part is how refreshing it is. Sometimes it’s the main course and other times it’s an appetizer where we use tostada chips to dip into it. As a mom I love it too because I know everything in it is healthy and oh so good for us. Whenever I make it for a dinner party, my guests always want the recipe. I like to surprise them and tell them how simple it is to make.

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