Mexican Black Bean Salad
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1
By Deborah Juarez
Mexican Black Bean Salad
I mostly based this recipe on another black bean salad online, but added a bunch more stuff and halved their ingredients. Everything in this recipe is to taste: want more avocado, use more. Don’t like green bell pepper? Skip it! I think this is the first time in my life that I’ve only used one clove of garlic. It was frozen, not fresh, and I chopped it as small as I could so there wouldn’t be sharp hits of raw garlic.
If you want to eat this immediately, I recommend keeping the can of beans and as much of the rest as you can in the fridge before you’re ready.
Updated at: Thu, 17 Aug 2023 06:40:11 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories501.1 kcal (25%)
Total Fat28.8 g (41%)
Carbs46.4 g (18%)
Sugars8.3 g (9%)
Protein17 g (34%)
Sodium1146 mg (57%)
Fiber17.1 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Mix together the lime, olive oil, salt, cumin, taco seasoning, garlic & cilantro. You can do this by hand or in a blender.
Step 2
Chop everything so it’s about the same size as the beans. Mix everything together. Toss well with dressing. Best served chilled.
Notes
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