Black Bean Salad With Cumin Vinaigrette
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 teaspoon cumin seed
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 2 teaspoons Dijon mustard
- 1 garlic clove
- 1⁄2 cup olive oil
- 45 ounces black beans (drained)
- 1 red bell pepper, dice
- 1 yellow pepper, diced
- 1⁄2 cup red onion, chopped
- 2 teaspoons jalapenos, seeded and minced
- salt & pepper
- cherry tomatoes (to garnish)
- fresh cilantro (to garnish)
directions
- Cook cumin seeds in skillet over medium heat until lightly toasted, stirring constantly. about 1 minute.
- Transfer cumin seeds to work surface and cool.
- Finely chop cumin.
- Whisk lemon juice, soy sauce, mustard and garlic in a large bowl.
- gradually whisk in oil.
- Add beans, chopped cumin, bell peppers, onion and chilies and toss well.
- Season with salt & pepper.
- Cover and refrigerate at least 2 hours for flavors to blend.
- Taste add more lemon if needed.
- Garnish with tomatoes and cilantro.
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RECIPE SUBMITTED BY
aronsinvest
United States