Bean Salad With Variations By Mark Bittman Recipes

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QUICK BLACK BEAN SALAD



Quick Black Bean Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 8

2 16-ounce cans black beans
1 sweet yellow pepper, cored, seeded and diced
1 sweet red pepper, cored, seeded and diced
1/4 cup chopped red onion
2 tablespoons sherry vinegar
1 teaspoon ground cumin
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Steps:

  • Turn the cans of beans upside down and open them from the bottom. This makes it easier to remove the beans. Dump the beans into a colander and rinse them with cold water. Drain them well and place them in a mixing bowl.
  • Fold in the yellow and red pepper and the onion.
  • Beat the vinegar and cumin together, then beat in the oil. Fold the dressing into the bean mixture and season with salt and pepper. Transfer the salad to a serving dish and cover. It can be kept at room temperature for many hours before serving or refrigerated. Remove it from refrigerator at least 1 hour before serving.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 1 gram

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