This is a recipe I frequently make and definitely one of my favorites. It’s a wholesome salad with a perfect combination of textures. The creamy black beans and crunchy vegetables, with fresh herbs and lemon makes this a flavor packed, quick and easy to make salad.
1 32oz can, cooked black beans (drained and washed)
1 small onion
1/2 cup tightly packed fresh mint
1/4 cup tightly packed fresh cilantro
1 serrano chili (substitute:jalapeno)
1 large tomato, cubed
2 medium carrots, cubed
1 green bell pepper, chopped
juice from 1 lemon
juice from 1 lime
1/4 tsp lemon zest
1 tsp salt
Finely chop the mint, cilantro, serrano chilli and onion together. I used a manual chopper, but use whatever you have. In a mixing bowl, add the rinsed black beans, tomato and the herb onion mixture. Sprinkle salt, lemon zest and toss together.
Add the chopped carrots, green peppers, lemon+lime juice and mix well. I like to serve these in lettuce cups with my favorite rye baguette, makes for a great lunch. It can also be served as a side with entrees.