Mexican Black Bean Salad [CEC]

Name: Mexican Black Bean Salad [CEC]
Prep time: 8 h
Cook time: 8 h 15 min
Total time: 16 h 15 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 cup dried black beans; 2 quarts water; 1 tablespoon apple cider vinegar; 1 small red onion, diced small; 1 anaheim pepper, minced; 12 cherry tomatoes, halved, or 1 medium tomato, roughly chopped; flesh of 1 ripe avocado; 2 garlic cloves, minced; 1/4 cup roughly chopped cilantro; 1 heaping tablespoon mexican seasoning; 2 teaspoons sea salt; juice of 1 lime; 1/4 cup extra-virgin olive oil

4 steps

Prep:8hCook:8h 15min

Protein rich, this simple is full of flavor. Serve it on its own as a meal or as a side dish with any Southwestern-themed entree.

Updated at: Sat, 07 Oct 2023 01:04:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories738.3 kcal (37%)

Total Fat38.6 g (55%)

Carbs80 g (31%)

Sugars8.1 g (9%)

Protein24.2 g (48%)

Sodium1914 mg (96%)

Fiber21.6 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupdried black beans

2 quartswater

1 tablespoonapple cider vinegar

halved, roughly chopped

¼ cupcilantro

1 heaping tablespoonmexican seasoning

2 teaspoonssea salt

1juice of lime

¼ cupextra-virgin olive oil

Instructions

Step 1

The night before you make this dish, soak the black beans in 1 quart of the water with the apple cider vinegar for a minimum of 8 hours.

Step 2

Strain and rinse the black beans, then add them to a large pot with the remaining quart of water. Bring the pot to a boil, then lower the heat and simmer until the beans are tender, about 20 minutes. Strain the black beans again and rinse them. Allow them to cool to room temperature.

Step 3

In a large bowl, stir together the cooled beans, red onion, anaheim peppers, tomatoes, avocado, garlic, cilantro, Mexican seasoning, salt, lime juice, and olive oil. Adjust the seasonings to taste, then serve. (Cleanse-Omit tomatoes).

Step 4

Calories: 720 per serving.