Ingredients
- 2 16-ounce cans black beans
- 1 sweet yellow pepper, cored, seeded and diced
- 1 sweet red pepper, cored, seeded and diced
- ¼ cup chopped red onion
- 2 tablespoons sherry vinegar
- 1 teaspoon ground cumin
- 4 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- Nutritional Information
Nutritional analysis per serving (6 servings)
235 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 11 grams dietary fiber; 1 gram sugars; 9 grams protein; 251 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
Dining and Cooking