wholeliving

Spicy Black-Bean Salad

Whole Living, January/February January/February 2012
  • Yield Serves 4
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Ingredients

  • Juice of 1 lime
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups cooked black beans, drained
  • 1/2 red bell pepper, stem and seeds removed, diced
  • 1/4 red onion, diced
  • 1 jalapeno, seeded and thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 cups baby spinach or arugula
  • Coarse salt

Directions

  1. In a small bowl, whisk together lime juice, oil, and cumin.

  2. In a large bowl, combine beans, red pepper, onion, jalapeno, cilantro, and spinach. Drizzle with vinaigrette and season with salt.

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