Black Bean Salad (No Corn)Submitted by: BEGINNINGTOBEME
IntroductionSuper-easy prep, tangy, summery taste, lots of protein and fiber! Super-easy prep, tangy, summery taste, lots of protein and fiber!
red onion 1 medium, or 1/2 large, diced
1 can chickpeas (rinse well)
1 can black beans (rinse well)
cherry tomatoes (red and yellow), diced
I use yellow and red tomatoes for more color (also because I don't care for the corn-y version of this dish). I have also played around with adding quinoa, red lentils, green peppers or couscous for variety.
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Whisk lime juice and olive oil, plus cumin and salt to taste. Add 1-2 TBSP of your favorite vinegar, if desired. Pour over bean mix, refridgerate for at least 2 hours. Serve at room temp for best flavor.
Serving Size: makes 4-6 main dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEGINNINGTOBEME.