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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 135
% Daily Value**
Total Fat 7g
11%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 177mg
7%
Total Carbohydrate 15g
5%
Dietary Fiber 4g
18%
Sugars 1g
Protein 4g
Vitamin A  10%Vitamin C  51%
Calcium  4%Iron  9%
Potassium  7%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Black Bean Salad Family Recipe

Recipe Tags: Salad Recipes

Date Added: June 11, 2009

Ingredients:

1 Pound Dried Black Beans (or 16 oz. can of black beans)
1/4 Teaspoon Fennel Seed
1 Tablespoon Ground Cumin Seed divided use
4 Tablespoons Olive Oil (approx)
1/2 Teaspoon Dried Thyme Leaves whole
1 Bay Leaf broken in half
1/2 Teaspoon Salt pepper to taste,
1/8 Teaspoon Cayenne Pepper ( 1/4tsp)
1/2 Cup Red Bell Pepper chopped
2 Tablespoons Parsley chopped
2 Tablespoons Scallions chopped
Cup Red Onion chopped
2 Tablespoons Cilantro chopped
2 Cloves Of Garlic peeled
10 Tablespoons Lime Juice (about 5 limes)
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Directions:

1. Sort the beans carefully, discarding any small pebbles that may be mixed in.

2. Soak the beans in cold water to cover for 5 hours, then drain and rinse them well.

3. Put the beans in a saucepan and add enough water to come about 1 1/2 inches above them.

4. Add the thyme, salt, fennel seed, garlic, and bay leaf.

5. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, or until the beans are tender but not mushy.

6. Drain the beans and rinse them under cold water for 1 minute to stop the cooking process.

7. Drain them again. In a large bowl, combine the dressing ingredients and mix well.

8. Add the beans, toss, and serve. This salad keeps for 4 to 5 days covered and refrigerated.

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Dietary Notes:
This recipe is low-saturated fat with 0.88g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 51% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Sulfites, Spring Onion, Garlic, Fructose Malabsorption, Hot Pepper, Cilantro, Onion, Olive Oil allergies.
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