Southwestern Black Bean Salad

1        cup dry black beans, soaked overnight

½       red bell pepper, chopped

1        garlic clove, finely chopped

1        green onion, thinly sliced

½       jalapeño, seeded and finely chopped

½       cup corn kernels

1        tablespoon extra virgin olive oil

1½      teaspoons fresh lime juice

¾       teaspoon kosher salt

2        pinches freshly ground black pepper

½       avocado, diced

          Pinch granulated sugar

Nutritional information per serving (¹/₂ cup)

Calories 96 (30% from fat) / carb. 14g / pro. 4g / fat 3g / sat. fat 0g /
chol. 0mg / sod. 328mg / calc. 24mg / fiber 3g

Drain and rinse the soaked black beans. Put the beans directly into the steamer without the tray. Secure lid.

Select Manual and set timer for 1 hour.*

Once timer expires, drain the beans of any water that has
accumulated and transfer to a large serving bowl. Add the
remaining ingredients and toss to combine.

Serve immediately, or cover and allow to rest in the refrigerator to meld the flavors.

*
This recipe calls for cooking the beans directly in the steamer
without the tray, tightly covered with a lid or foil and placed on
the steaming tray. They take slightly less time this way, 50 to 55 minutes, and do not need to be drained.