Is anyone still reading? I hope so! This black bean and bell pepper salad from smitten kitchen is not to be missed. Savory but not overpowering, you’ll bring it to picnics, use it as a side dish at dinner and pack it for lunch. (I’ve done all three.)
Better yet, it’s quick. I made it twice over the summer, even though I barely had time to post here! (More on that later.)
- 2 15-ounce cans black beans, drained and well-rinsed, or, if you’re concerned about BPA, about half a pound of dried black beans (soaked and cooked)
- 4 bell peppers, a mix of colors, chopped into a small dice
- 1/2 super-large or 1 medium white onion, chopped into a small dice
- Juice of one lime
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon honey
- 1/8 teaspoon cayenne
- 1/2 cup cilantro
1. Combine beans, bell peppers and onion in a large bowl.
2. In a small bowl, mix lime, olive oil, cumin, salt, honey and cayenne.
3. Toss the bean salad with the lime mixture and add in the cilantro. You can serve the salad immediately, however, it’s a great salad to make hours or even a day ahead (and is a little better if you give it time to marinade).
Soundtrack: Mike Macdonald and the Widow Makers, Gravel Roads and Skyscrapers