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Black Bean Salad

Healthycooking's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 960 Calories from Fat 341

% Daily Value*

Total Fat 39 g59.3%

Saturated Fat 3.6 g17.8%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 2472.8 mg103%

Total Carbohydrates 122 g40.7%

Dietary Fiber 38.3 g153.1%

Sugars 36.4 g

Protein 32 g64.8%

Vitamin A 910.6% Vitamin C 321%

Calcium 80.4% Iron 50.3%

*Based on a 2000 Calorie diet


Black Bean Salad Recipe