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Nutrition Facts
Serving Size 1 (172g) Recipe makes 3 servings The following items or measurements are not included below: chili oil mixed greens
Calories 153
Calories from Fat 6		(4%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 16mg		0%
Potassium 537mg		15%
Total Carbohydrate 28.7g		9%
	Dietary Fiber 10.0g	39%
	Sugars 2.1g
Protein 9.7g		19%
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Jumping Black Bean Salad

Recipe #118155 | 15 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Apr 20, 2005

This black bean salad can be made with Chili oil or Olive oil. The recipe comes from Better Homes & Gardens.com

SERVES 3 (change servings and units)

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 teaspoons chili oil or olive oil
1/2 teaspoon ground cumin
2 tablespoons lime juice
4 cups mixed greens (torn)
1 tomato, chopped
1/2 cup carrot, shredded
salt
ground red pepper

Directions

1
Stir together black beans, chili or olive oil, cumin, and lime juice; set aside.
2
In a large bowl, toss together greens, tomato, and carrot; add bean mixture and toss to mix.
3
Season to taste with salt and red pepper,serve.

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Featured Reviews for This Recipe

From: silly sally

On Sep 13, 2007

Thank you for sharing this wonderful and easy to put together-recipe! The flavor was so good, and the different tastes/flavors blended extremely well. We love cumin but I only had the whole seeds on hand so that is what I used, just a dash or two. Wonderful!!

0 people found this review helpful

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From: Amanda Beth

On May 7, 2007

This is excellent! It made a really great picnic lunch today. I mixed all the ingredients except the lettuce together, and added that when we were ready to eat. I did top my salad with some corn chips and thought it made a really great crunchy addition. I think this would make a great taco filling also. Thanks for another great black bean recipe!

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From: PaulaG

On May 13, 2005

This is a perfect recipe for a small family. I did not have chili oil so I used the olive oil and added 1 medium jalapeno finely minced. Served the beans over baby spinach and topped it with a leftover sliced chicken breast. Accompanied the salad with tostada chips. Great for a warm summer day!

4 people found this review helpful

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From: Junebug

On Jan 3, 2006

This is simple to put together and the taste is perfect. You can keep the beans in the fridge for more salads or anything else you might want to add them to. I also used some for tacos. Thank you so much for the delicious and easy recipe that uses ingredients I always have on hand.

1 person found this review helpful

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