black bean salad.
It’s no secret our family loves us some beans. From soups to salads to chicken and rice bakes that I call a “bake” because I’m too snobby to introduce “casserole” to my vocabulary, beans are decided a staple in our kitchen. And when I figured out what I could save by cooking my own instead of buying canned beans, our relationship went to a whole new level.
But today we’re talking about a bean salad that’s a side dish that’s a dip too – now that’s versatility! Perfect for your next neighborhood potluck or picnic at the beach.
Ready in minutes! Let the fiesta begin.
Black Bean Salad
(serves 6 as a side dish, or more if served as a dip with chips)
What You’ll Need:
2 cans black beans, rinsed and drained (or if cooking dried beans, about 2 1/2 cups beans total)
4 bell peppers, chopped, any color (I used red as they were on sale for $0.49 that week)
1/4 cup cilantro
1 medium onion, chopped
3 tablespoons olive oil
1 teaspoon cumin
juice of 1 lime
1 teaspoon salt
1 teaspoon honey
1/8 teaspoon cayenne pepper
Mix together the beans, peppers, cilantro and onion in a medium bowl. Separately, whisk together the dressing ingredients. Pour over the beans and toss combine. Taste and season accordingly as needed.
Enjoy as a side dish or with tortilla chips.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
211 calories per serving
8 grams of fat
11 grams protein
9 grams fiber
Did you give it a try? Leave me a comment below or head over to Facebook and let me know what you think!