Whole time:2o minutes
Servings:6
It’s a salad that doesn’t ask a lot of the host; it’s straightforward to drag collectively and holds up nicely within the fridge. And it has a sublime, dramatic aptitude with the black beans and pink candy cherries making an sudden look collectively.
When you consider it, it is sensible that the 2 pair up so nicely, provided that black beans are so typically served with mango, which has an analogous candy juiciness. In actual fact, any stone fruit would work nicely right here, similar to diced peaches, nectarines or plums. Use no matter appears finest on the market; that is the fruits’ peak season, so it is best to have loads to select from.
Additionally price mentioning is the unbelievable wealth of vitamins this dish brings to the desk: protein, fiber, nutritional vitamins, minerals and a spectrum of health-protective plant compounds.
With all of these compelling belongings, this salad ought to certainly be in your A listing, this summer season and past.
Black Bean Salad With Cherries
Make Forward: The salad may be assembled, dressed and refrigerated in an hermetic container for as much as 2 days. Earlier than serving, convey to room temperature, add cilantro and toss to mix.
Storage: Refrigerate for as much as 2 days.
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- Two (15-ounce) cans black beans, drained and rinsed
- 1 cup (about 5 1/3 ounces) candy cherries, stemmed, pitted and quartered
- 1 cup (4 ounces) diced jicama (1/4-inch cube)
- 1 massive scallion, thinly sliced
- 2 tablespoons olive oil
- 3/4 teaspoon finely grated lime zest
- 2 tablespoons recent lime juice (from 1 juicy lime)
- 3/4 teaspoon chili powder
- 1/2 teaspoon nice salt
- 1/4 teaspoon freshly floor black pepper
- 1/4 cup chopped recent cilantro
In a big bowl toss collectively the beans, cherries, jicama and scallion. In a small bowl, whisk collectively the oil, lime zest and juice, chili powder, salt and pepper till mixed. Pour the dressing over the bean combination and toss to mix.
If serving immediately, add the cilantro and toss to mix. In any other case, cowl and refrigerate till wanted. Earlier than serving, let the salad come to room temperature, then add the cilantro and toss to mix.
Per serving (heaping 3/4 cups)
Energy: 178; Whole Fats: 5 g; Saturated Fats: 1 g; Ldl cholesterol: 0 mg; Sodium: 406 mg; Carbohydrates: 27 g; Dietary Fiber: 10 g; Sugar: 4 g; Protein: 8 g
This evaluation is an estimate based mostly on obtainable components and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.
From cookbook creator and registered nutritionist dietitian Ellie Krieger.
Examined by Olga Massov; electronic mail inquiries to voraciously@washpost.com.
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