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00Ingredients
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1 can (16 ounces) black beans, rinsed and drained
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1 red or green bell pepper (whichever you have on hand), seeds and stem removed, diced
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1/2 cup fresh tomatoes, seeded and diced
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2 scallions, sliced
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2 poblano chiles, roasted, peeled, seeds and stems removed, chopped
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1 tablespoon chopped cilantro
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1 tablespoon corn oil
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1 tablespoon fresh lime juice
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
Instructions
Place the beans in a bowl. Add the bell pepper, tomatoes, scallions, poblanos, and coriander. Toss well.
In another bowl, whisk the corn oil, lime juice, salt, and pepper together. Drizzle the dressing over the bean salad, and toss gently to coat.
| Servings |
| 4 |
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We don't know about everyone, but we always seem to buy one too many bell peppers and scallions at the store. Scare up a few black beans, and you'll be able to give some of the orphans in your refrigerator a second try with this textured, tasty salad.
Ingredients
InstructionsPlace the beans in a bowl. Add the bell pepper, tomatoes, scallions, poblanos, and coriander. Toss well. In another bowl, whisk the corn oil, lime juice, salt, and pepper together. Drizzle the dressing over the bean salad, and toss gently to coat.
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