Saturday, May 12, 2012

MEDITERRANEAN BLACK BEAN SALAD


~ Lona at Farming in the shade 

3-4 c. black beans (drain & rinse if using canned)
1/2 c. sliced green onions
1 large tomato, chopped
1 stalk celery, chopped
1/2 c. cilantro, chopped
1/4 c. lemon juice
1/4 c. olive oil
1 T. fresh mint, chopped (or 1 tsp. dried mint)
1 t. cumin
dash of Tabasco sauce
salt and pepper, to taste

Combine all ingredients in a bowl and refrigerate for at least 1 hour to combine flavors.

Makes about six cups.

Notes: I use four cups of crockpot beans from the freezer, which I always make half pinto and half black, and skip the salt and pepper because there is some in the beans. I've used lime juice in place of lemon juice and actually prefer it that way. It's good eaten as is, but it's also tasty over a bed of spinach or bowl of rice.

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