Black Bean Salad

Name: Black Bean Salad
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 carrot; 1 celery stalk; 1 teaspoon chili powder; 1 handful A fresh cilantro, chopped; 473 milliliters dried black beans; 1 teaspoon ground cumin; 2 teaspoons kosher salt; 4 servings Kosher salt and pepper; 79 milliliters lime juice; 79 milliliters extra-virgin olive oil; 1 onion; 3 sprigs A few fresh parsley; 1 red onion, minced; 3 sprigs A few fresh thyme

Black Bean Salad might be a good recipe to expand your side dish recipe box. This recipe serves 4. One portion of this dish contains approximately 9g of protein, 19g of fat, and a total of 303 calories. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. Head to the store and pick up bay leaf, onion, lime juice, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher?s twine.

Place the beans, bundle, and onion into a pot.

Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.

After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.

When beans are just barely tender, drain them and remove the carrot bundle. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper.