Black-Bean Salad

Courtesy of Food Network Magazine

Recipe categories: Cucumber, Tomato, Beans and Legumes,
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- Dish : Salad
- Season : Spring

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ratings & reviews(6)

Photo: Black-Bean Salad Recipe

Rated 4 stars out of 5

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Level:: Easy

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Directions

Heat 2 smashed garlic cloves, 1 diced jalapeno and 1 teaspoon cumin seeds in a skillet with olive oil over low heat, 5 minutes. Toss a 15-ounce can of black beans, 1 1/2 cups each diced cucumber and halved grape tomatoes, 4 chopped scallions, a squeeze of lime juice and some chopped cilantro in a bowl. Mash the hot garlic mixture and add to the beans. Season with salt and toss with watercress.

Photograph by Antonis Achilleos

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By cookingmama333

Avondale, AZ

on January 29, 2013
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I made this for a potluck by preping everything but the watercress in one bowl the night before. Then just toss it together before serving. Turned out great, and was very popular. Different, but in a tasty way. Could easily add some shredded chicken, too.

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By rgioia42

Melville, NY

on June 19, 2012
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I was not a fan of this salad. For some reason, I found the cumin seed to be unbelievably overbearing. I had a hard time eating the salad. I think if I made it with less cumin seed, or even omitting it, I would have liked it a lot better.

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By emstraub

Washington, DC

on July 13, 2011
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This is a great, light option that has lots of different textures and healthy ingredients. Yum!

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