Saturday, April 10, 2010

Mexican Black Bean Salad

Photo and recipe from Stacy McDonald's blog:

I've tried this recipe with black or pinto beans and my family asks "Are there anymore of those good beans?" I left out the red bell pepper, beau monde seasoning and parsley. I also used lemon instead of lime, did not give it time to marinate, and used plenty of fresh cilantro. Served with jicama, carrot sticks, celery, radishes and garden greens. ~Regina

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This is one of our family's favorite lunches. It's easy, it doesn't need to be heated, and it's nutritious. It's a particularly good protein snack for pregnant or nursing moms! Serve with a few tortilla chips and enjoy!

- 6 cups of cooked black beans
- 1 c. cooked risotto rice or quinoa
- ½ c. diced red onion
- ¾ c. olive oil
- ¾ c. lime juice
- 1/2 c. chopped fresh parsley
- ½ c. - 1 c. chopped cilantro
- 1 teaspoon dried oregano
- 2 diced red bell pepper
- 4 medium tomatoes, diced
- 16 oz. fresh or frozen corn
- 1 tsp. beau monde seasoning
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1 T. garlic powder (or to taste)
- Salt and ground pepper to taste


- Diced Avocados

Mix all ingredients (except tomatoes) and allow to marinate for 1-2 hours. Just before serving, add tomatoes. Toss well and serve.

1 comment:

Anonymous said...

I will be adding this one to our recipe files. I think I would use taco seasoning instead of the Monde seasoning. We love pintos so I might substitute the pintos also or have some of both. (we try to keep 300-400 pounds of a variety of beans on hand)