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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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Photo: Black-Bean Salad Recipe
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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!
By Joy in the morning
Moses Lake, WA
on November 01, 2010
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I liked it! My husband thought it was "different" and it is. It was super fast and easy to make, that's one reason I love it so much. I would recommend letting it sit for just an hour before eating so that the flavors blend a little bit. Will probably make this twice a year for something different!
By corley83_2483906
miami beach, FL
on August 15, 2010
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This salad was so delicious! Very fresh and great as a side dish!
This recipe is one of my favorites!!
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