This colorful, high fiber, high protein salad makes a great side dish with fish, chicken or BBQ ribs. It also makes for a good appetizer served with chips or a left over lunch inside fresh tortillas. This salad is low in saturated fat and filled with antioxidants.
Black Bean Salad
1 cup dried black beans
2-3 jalapenos
1 medium red bell pepper
1 medium or small red onion
1 tsp chili powder
salt & pepper to taste
Instructions:
- Step 1: Place beans in a large bowl and add enough water to cover. Soak at room temperature overnight. Drain beans and rinse in a colander. Place beans in a large pan and add enough water to cover by about 3 inches. Bring to a boil over high heat, then reduce to medium-low heat. Simmer until beans are tender, usually about an hour. Drain in a colander and rinse.
- Step 2: Mince jalapeno, red bell pepper and onion.
- Step 3: Combing minced veggies with black beans, salt & pepper and chili powder.
- Step 4: Chill until ready to serve.
Makes 4-5 servings.
Beans can be made up to 3 days ahead or frozen for something else later.
We usually add some left over bananas, avocado or pineapple to the top for added flavor and to cut some of the heat if needed.
Nutritional Values calculated on Spark People.
