You are here

Black Bean Salad

Healthycooking's picture
Ingredients
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Corn oil 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Oriental sesame oil 1 Teaspoon
  Garlic 1 Clove (5 gm), peeled and minced
  Dried tarragon 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Canned black beans 2 Cup (32 tbs), drained, rinsed (1 Can)
  Diced celery 1 Cup (16 tbs)
  Red bell pepper 1 , thinly sliced
  Beets 6 Ounce, trimmed
  Sliced carrots 2 Cup (32 tbs)
  Shredded romaine lettuce 2 Cup (32 tbs)
Directions

1. In a large bowl whisk together the vinegar, corn oil, mustard, sesame oil, garlic, tarragon, salt and black pepper. Add the beans, celery and bell pepper, and toss well; set aside at room temperature.
2. Bring 2 cups of water to a boil in a medium-size saucepan over medium-high heat. Add the beets, cover the pan, reduce the heat to medium-low and simmer 15 minutes, or until the beets are tender when pierced with a sharp knife. Add the carrots and cook 5 minutes, or until crisp-tender. Drain the beets and carrots, cool under cold running water and set aside to drain.
3. Halve the beets and cut them into 1/4-inch-thick slices. Add the beets, carrots and Romaine to the salad, and toss to combine. Let the salad stand at room temperature at least 1 hour before serving.

Recipe Summary

Cuisine: 
Mexican
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Healthy

Rate It

Your rating: None
4.103335
Average: 4.1 (15 votes)