Spicy Black Bean Salad

This Spicy Black Bean Salad is a flavorful fiesta in a bowl! With the combination of tender black beans, crunchy red bell pepper, and a hint of heat from the jalapeño, this salad is perfect for a quick lunch or as a vibrant side dish for your next gathering.

Ingredients

• 1 cup dried black beans, soaked overnight and drained
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 small jalapeño pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro, for garnish

Instructions

Rinse the soaked black beans and place them in a large pot or pressure cooker. Add enough water to cover the beans and bring to a boil.

Reduce the heat to a simmer and cook until the beans are tender, about 45-50 minutes.

Drain and set aside. In a large skillet, heat the olive oil over medium-high heat.

Add the diced red bell pepper and cook until tender, about 5 minutes.

Add the diced red onion and cook for an additional 2-3 minutes. Add the chopped jalapeño pepper and minced garlic to the skillet and cook for 1 minute, until fragrant.

In a large bowl, combine the cooked black beans, bell pepper mixture, lime juice, ground cumin, smoked paprika, salt, and pepper.

Stir to combine. Taste and adjust the seasoning as needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Just before serving, garnish with chopped fresh cilantro. Serve chilled or at room temperature.

Notes

Use leftover cooked black beans to save time, just skip the cooking step.

If using a pressure cooker, cooking time is about 20-25 minutes.

For a milder flavor, use only half of the jalapeño pepper or omit the seeds and membranes for less heat.

To toast the cumin, heat a small dry skillet over medium heat, add the cumin and cook, stirring frequently, until fragrant, about 1 minute.

Let it cool before using.

For a spicy kick, add more jalapeño pepper or introduce diced serrano peppers to the mix.

This salad keeps well in the refrigerator for up to 3 days.

Nutrional Value

• Calories: 220
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 250mg
• Total Carbohydrates: 30g
• Dietary Fiber: 9g
• Sugars: 4g
• Protein: 10g