Warm Black Bean Salad – Mexican Black Bean Salad
Planning a Mexican dinner, then this Warm Black Bean salad recipe should be on top of your list. This Bean salad is so delicious by itself or wrapped inside a burrito or enchilada.
Servings: 4 People
- 1 can Black beans 15.5 oz
- ½ cup Onion Finely chopped
- 1 Tomato Deseeded and finely chopped
- 1 clove Garlic Minced
- 1 tsp Roasted cumin powder
- ½ tsp Chili powder
- 2 tbsp Cilantro FInely chopped
- 2 tsp Lime juice Adjust as needed
- 1 tsp Oil
- to taste Salt
Rinse the canned black beans well under running water.
In a pan, heat the oil and add the chopped onions. Sauté until translucent and then add the minced garlic. Cook for 15 more seconds.
Now add the chopped tomatoes and cook for about 2 minutes until the tomatoes are slightly softened. Make sure that you don’t make it mushy. Add the dry spice powders and salt and mix well.
Add the black beans and cook for 2 more minutes for flavors to combine. Add the chopped cilantro and give it one final mix.
Take it off the flame and then add the lime juice. Mix to combine and serve the Warm Black Bean Salad.
Calories: 109kcal | Carbohydrates: 19g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 8mg | Potassium: 345mg | Fiber: 6g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 2mg