Loading Video...

Black Bean Salad

  • Total: 2 hr 15 min
  • Prep: 15 min
  • Cook: 2 hr
  • Yield: 4 servings
Save Recipe

Ingredients

2 cups dried black beans

1/2 celery stalk

1/2 carrot

A few sprigs fresh thyme

A few sprigs fresh parsley

1 bay leaf

1/2 onion

2 teaspoons kosher salt

1/3 cup extra-virgin olive oil

1/3 cup lime juice

1 red onion, minced

A handful fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

Kosher salt and pepper

Directions

  1. Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.
  2. After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.
  3. When beans are just barely tender, drain them and remove the carrot bundle. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Black Bean Salad

Black-Bean Salad

Barley-Black Bean Salad

Black Bean and Roasted Corn Salad

Black Bean and Ginger Dungeness Crab

Chicken, Black Bean, and Corn Salad with Chipotle Mayonnaise