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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 299.6
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,125.8 mg
  • Total Carbs: 56.9 g
  • Dietary Fiber: 19.1 g
  • Protein: 18.5 g

View full nutritional breakdown of Very Easy Black Bean Salad calories by ingredient
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Very Easy Black Bean Salad

Submitted by: THIN_FIT

Introduction

This is a summer staple for me. You can use canned low sodium black beans, and rinse thoroughly before placing in a bowel. To save money, use dried black beans. I've included instructions in the cooking instructions section, but once you make your own beans, you realize how simple it is. If you're in a crunch for time, use the canned.

Also, I prefer organic everything.

This recipe is loaded with nutrition, extremely tasty, and just about as easy as you can imagine.

If you want to make your own salsa for this recipe, then go ahead. Otherwise, I prefer to save time by using a high quality store bought organic salsa, whatever suits your own taste buds.
This is a summer staple for me. You can use canned low sodium black beans, and rinse thoroughly before placing in a bowel. To save money, use dried black beans. I've included instructions in the cooking instructions section, but once you make your own beans, you realize how simple it is. If you're in a crunch for time, use the canned.

Also, I prefer organic everything.

This recipe is loaded with nutrition, extremely tasty, and just about as easy as you can imagine.

If you want to make your own salsa for this recipe, then go ahead. Otherwise, I prefer to save time by using a high quality store bought organic salsa, whatever suits your own taste buds.

Number of Servings: 1

Ingredients

    Dried or canned black beans, salsa. Optional ingredients include: garlic, cilantro, scallions, onions, bell peppers, onions, red pepper flakes.


    Other optional ingredients, which will significantly alter the calorie count: low fat sour cream, avocados, mayo, ranch salad dressing.

Directions

Use one can of beans for about every cup of salsa you use. You can use more or less salsa depending on your own taste.

If you decide to cook the beans yourself, buy the dried black beans, rinse, soak over night. Drain. Cover with water and make sure there is plenty of water so the beans don't cook dry. Bring to boil uncovered. Stir occasionally, and make sure the beans don't boil dry. Add water if necessary. Cook until tender, usually about 2 hours.


Drain. Let cool. Add salsa. Refrigerate.

There you have it, a tasty filling meal.


I make several cups of this at a time, and keep it refrigerated for meals during the week.

If you would like to add extra ingredients, like garlic, onions, red pepper flakes, cilantro etc., do so. Remember that the flavor will blend during the week if you keep it sitting for awhile. I suggest adding scallions before serving, because they are a bit more delicate.


Also, if you want to add a tablespoon of fat to this, like mayo or salad dressing or sour cream, it makes it much richer and more filling. Not necessary, but it really ups the flavor. Just remember to measure your fat. And some chopped avocado in this is the best way to add some fat and filling, while not doing major damage to your arteries.


Enjoy.

Number of Servings: 1

Recipe submitted by SparkPeople user THIN_FIT.






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