Sides
Southwestern Black Bean Salad
Makes about 5 cups
Southwestern Black Bean Salad
Makes about 5 cups
A colorful side dish that is bright and fresh.
Functions: Soak & Beans
Nutritional Information per serving (½ cup):Calories 147 (22% from fat)
carb. 22g
pro. 7gfat 4g
sat. fat 1g
chol. 225mg
sod. 39mgcalc. 39mg
fiber 5g
carb. 22g
pro. 7gfat 4g
sat. fat 1g
chol. 225mg
sod. 39mgcalc. 39mg
fiber 5g
Ingredients
- 2 cooker cups dry black beans, soaked overnight*
- Water (to the 4-level marking)
- ½ medium red bell pepper, chopped
- 1 garlic clove, finely chopped
- 1 green onion, thinly sliced
- ½ jalapeño, seeded and finely chopped
- ¾ cup corn kernels
- 1 tablespoon extra virgin olive oil
- 2 teaspoons fresh lime juice
- ¾ teaspoon kosher salt
- 2 pinches freshly ground black pepper
- ½ avocado, diced
- Pinch granulated sugar
Preparation
- 1. Put the drained beans and then add the fresh water into the cooking pot of the Cuisinart® Rice and Grain Multicooker. Close lid.
- 2. Select the Beans function, set timer for 1 hour and 30 minutes, and press Start/Stop.
- 3. Once the audible tone sounds to indicate the end of cooking, drain the beans and transfer to a large serving bowl. Add the remaining ingredients and toss to combine.
- 4. Serve immediately, or cover and allow to rest in the refrigerator to meld the flavors.
- *Use the Soak function to soak the black beans for a minimum of 8 hours and up to 18 hours. Drain and rinse prior to cooking.
