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Black Bean Salad With Cumin Vinaigrette

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“Tasty salad with a lot of flavors going on. Easy on the budget and great for a potluck.”
READY IN:
20mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook cumin seeds in skillet over medium heat until lightly toasted, stirring constantly. about 1 minute.
  2. Transfer cumin seeds to work surface and cool.
  3. Finely chop cumin.
  4. Whisk lemon juice, soy sauce, mustard and garlic in a large bowl.
  5. gradually whisk in oil.
  6. Add beans, chopped cumin, bell peppers, onion and chilies and toss well.
  7. Season with salt & pepper.
  8. Cover and refrigerate at least 2 hours for flavors to blend.
  9. Taste add more lemon if needed.
  10. Garnish with tomatoes and cilantro.

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