Southwestern Black Bean Salad

Rated

Ingredients

2 cup black beans
1 bay leaf
3 tbsp minced fresh cilantro, chopped
2 tbsp corn oil
2 tablespoons lime juice
1/4 cup orange juice
1 tsp grated orange zest
1 tsp sea salt
1 teaspoon ground cumin
1/4 tsp paprika
1 teaspoon sherry-wine vinegar
2 whole garlic cloves, minced
1/2 whole red onion, diced
2 whole roasted red peppers, diced
3 whole tomatillo, husked and diced
2 cups corn

Preparation

Sort through the beans and remove any stones or debris. Rinse, cover with 3 times their volume of water, and let soak 8 hours or overnight.

Drain and rinse the beans. Cover by 3 inches with fresh water in a large soup pot. Add the bay leaf and bring to a boil. Reduce to a simmer and cook until the beans are just tender, about 45 minutes to an hour (do not overcook; the beans should retain their shape). Discard the bay leaf.

Combine the dressing ingredients and mix well.

When the beans are done, drain well. Place in a large mixing bowl along with the vegetables and dressing (the dressing will penetrate the beans better while they are warm). Mix gently, adjust the seasonings, and marinate for 2 to 3 hours in the refrigerator.

Yield

Serves 8

Cook Time

Cook Time: 60 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 267
Calories from Fat: 153

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 17g
26%
Carbohydrates 54g
18%
Dietary Fiber 18g
72%
Saturated Fat 13g
65%
Calories 267kcal
13%
Cholesterol < 1mg
0%
Protein 18g
30%
Sodium 318mg
13%
Calcium
0%
Iron
25%
Vitamin A
15%
Vitamin C
63%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.