Recipe: Cumin-Scented Black Bean Salad

17 Jul

This is a perfect summer salad, because unlike the rest of us, it doesn’t wilt. Its Latin accents, with a bit of seasoned rice vinegar thrown in as a counterpoint, are just the thing for a summer’s eve when it’s too hot to cook.

Black Bean Salad
Serves 4-6

1 15.5-oz. can black beans, well drained
3 tbsp. finely diced red onion
2 scallions (green onions), white and green parts, thinly sliced
1/4 red bell pepper, finely diced
1/4 green bell pepper, finely diced
2 tbsp. chopped cilantro (can vary amount to taste)

Dressing
1 tsp. ground cumin
3/4 tsp. chili powder
1/2 tsp. sugar
3 tbsp. extra virgin olive oil
2 tbsp. seasoned rice vinegar
1 tbsp. fresh-squeezed lime juice

Combine dressing ingredients in medium serving bowl. Add salad ingredients (except cilantro) and mix gently. Just before serving, fold in cilantro.

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