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May 19, 2013 You are here: Home > Recipes > Black Bean Salad

BLACK BEAN SALAD

Black Bean Salad

The original recipe comes from the Brazilian Bikini Body book. I've tweaked it slightly. This is a good dish to bring to a potluck picnic or barbeque.

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INGREDIENTS

Ingredients:

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

Vinegar

Olive oil

1 pressed garlic clove

Salt

Freshly ground pepper

DIRECTIONS

Directions:

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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RECIPE BACKSTORY

The original recipe comes from the Brazilian Bikini Body book. I've tweaked it slightly. This is a good dish to bring to a potluck picnic or barbeque.