Southwestern Black Bean Salad

Cuisinart original

A colorful side dish that is bright and fresh.


Makes about 4 cups


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

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.