Southwestern Black Bean Salad

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Cuisinart original

A colorful side dish that is bright and fresh.

Ingredients

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

Instructions

 

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.