1 15 oz. can black beans, drained and rinsed
1 clove garlic, crushed
1/2 cup chopped onion
1/4 tsp. coriander
1 pinch cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/8 tsp. black pepper
juice of a lime (2 if the limes are not very juicy)
1 1/2 Tbsp. olive oil
1/2 cup roasted red pepper strips
1 generous handful sprouts
4 oz. crumbled goat cheese
salad greens
- Marinate the first 10 ingredients overnight in the refrigerator.
- Just before serving mix with the next 3 ingredients.
- Serve on a bed of salad greens.
I’ve added this recipe to my master list of recipes.
A half-cup of chopped raw onion to one can of beans??!! Are you serious? I use two tablespoons of Vidalia onion in my black-bean salad, that’s plenty!