Recipe of the Week

The Secret Ingredient's Black Bean Salad with Cilantro

Wednesday, June 27, 2007

Black Bean Salad with Cilantro
This easy, no-cook salad is a not only colorful, but healthy too. Because it doesn't use any leafy greens, it will hold up well in your summer picnic basket or bbq buffet table without wilting. It is one of my most requested recipes, and is even being sold at Lucy's Kitchen on Black Rock Turnpike! Recipe by Tracy Holleran of The Secret Ingredient Cooking Classes

2-15 oz cans black beans, drained and rinsed
1/2 cup red bell pepper, chopped
1/2 cup carrots, chopped
4 scallions, finely chopped (both green and white parts)
1/2 cup fresh cilantro, chopped
For dressing:
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 clove garlic, finely minced
Salt and pepper to taste

In a a small bowl or measuring cup, combine the red wine vinegar and minced garlic. Slowly drizzle the olive oil into the bowl, while constantly whisking. Add salt and pepper to taste and set aside.
Combine the beans, red peppers, carrots and scallions in a medium sized bowl and toss to combine. Add the dressing and toss again. Check seasonings and add more salt and pepper if necessary. Add the cilantro to the bowl and toss again. Serve at room temperature.
Serves 4 as a side dish.
Note: Store leftovers in an airtight container for up to 2 days.
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updated 6 years ago