Black Bean Salad
Black beans are a great source of protein, fiber and a low-fat option to be substituted for meat. They are high in potassium and may help regulate blood pressure.
Servings 16 (click to scale)
Calories 136kcal
Ingredients
- 1 lb dry black beans (or one 15-oz can drained and rinsed)
- 1/2 cup red onion small dice
- 1 cup cherry tomatoes halved
- 1/2 cup green bell pepper small dice
- 1/4 cup green onion chopped
- 1 1/2 cup corn
- 1 Tbsp fresh cilantro chopped
For the Dressing
- 1/4 cup red wine vinegar
- 1 tsp chili powder
- 2 Tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
If using dry black beans
- Cover black beans with tap water and soak overnight. Rinse beans thoroughly. Use the ratio of 3 cups of water to 1 cup of black beans. Simmer over medium heat for 50-60 minutes or until tender. Allow beans to cool completely before using in the salad.
For the Salad
- In a mixing bowl, combine the salad ingredients and toss gently to combine.
For the Dressing
- In a small mixing bowl combine the dressing ingredients. Pour the dressing over the salad and mix well.
- Refrigerate for at least 30 minutes prior to serving. Serving size is 1/2 cup.
Nutrition
Serving: 0.5cup | Calories: 136kcal | Carbohydrates: 24g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 215mg | Fiber: 6g
