Recipe courtesy of Michele Urvater
Black Bean Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 615
- Total Fat
- 43
- Saturated Fat
- 4
- Carbohydrates
- 46
- Dietary Fiber
- 18
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 0
- Sodium
- 927
- Total: 20 min
- Prep: 20 min
Ingredients
16-ounce can black beans, rinsed, drained and dried
1/2 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
1/2 cup steamed haricots verts, chopped into 1-inch lengths
Mustard Vinaigrette, recipe follows, mixed with cilantro
Thin slices of red onion
Mustard Vinaigrette:
1 teaspoon or so Dijon mustard
4 tablespoons vegetable oil
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper
Directions
- Combine beans, bell peppers, haricots verts and season to taste with vinaigrette mixed with chopped cilantro leaves. Garnish with red onion.
Mustard Vinaigrette:
- Combine all ingredients.