Confetti Black Bean Salad
Black beans are a staple in my house. They taste great, are versatile, easy to digest, and inexpensive. Nutritionally they are loaded with fiber, protein, iron, folate, and the black color is a potent antioxidant. Black beans like other legumes are a good source of protein and have a low carbon footprint.
3 (15 ounce) cans black beans, drained and rinsed (or 6-1/2 cups cooked)
1-1/2 cups chopped celery
1 cup frozen organic corn, thawed
1 large red pepper, chopped (about 1-1/2 cups)
½ cup diced red onion
½ cup raw cilantro, diced
3 cloves garlic, minced or crushed
1 tsp of fresh diced jalapeno (or more to taste)
2 tablespoons olive oil or organic canola oil
2 tablespoons rice vinegar
1 teaspoon cumin
Rinse and drain the beans, add to a large bowl. Mix the beans with the celery, garlic, onion, corn, pepper, and cilantro. Stir well. Add oil, vinegar, and cumin to the bean mixture, stir well. Chill for 2 hours before serving.
A Sustainable Diets recipe, developed by Teri Underwood, R.D., M.S., C.D.