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Black Bean Salad

Black Bean Salad

Jessica Braider
This quick and delicious salad will be a hit with everyone at the table.
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Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Latin American
Servings 4 servings
Calories 184 kcal

Ingredients
  

  • 15 oz. reduced-sodium canned black beans drained and rinsed, or use any variety, or use 1 1/2 cups home-cooked beans for every 15 oz. can
  • 1/2 red, orange, or yellow bell pepper diced
  • 1 tomato or avocado diced (optional)
  • 1/4 lime juice only, 1 - 2 tsp.
  • 1/8 tsp. ground cumin
  • 1 tsp. balsamic vinegar

Instructions
 

  • Combine the black beans with the bell pepper, tomato or avocado (optional), lime juice, cumin, and vinegar.
  • Refrigerate it until ready to serve.

Notes

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Nutrition

Calories: 184kcalCarbohydrates: 24gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 413mgPotassium: 611mgFiber: 11gSugar: 1gVitamin A: 547IUVitamin C: 28mgCalcium: 47mgIron: 2mg
Keyword Dairy-Free, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Side Dish, Summer, Vegan, Vegetarian
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