BLACK BEAN SALAD
- 1 28 oz. can of Goya Black Beans, rinsed and drained
- 1 green bell pepper, finely chopped
- 1/2 cup of minced purple onion
- 3/4 cup cubed queso fresco or panela
- 1/4 cup minced cilantro
- 1/4 cup minced parsely
- Olive oil
- 1 pressed garlic clove
- Freshly ground pepper
First make a vinagrette by combining olive oil, vinegar, salt, pepper, and garlic. Whisk until well blended, season to taste with salt.
Next, combine beans, chopped vegetables, herbs, and cheese.
Add vinagrette and mix well to combine
Correct seasonings to taste.
Serve chilled or at room temperature.
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