Black Bean Salad

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24 January, 2019
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  • 1 cup dry black beans
  • 1/2 purple onion, finely chopped
  • 1 red pepper, diced
  • 3 tomatoes, diced
  • 1 small hot pepper, chopped
  • 1/2 cup coriander, minced
  • 4 tablespoons olive oil
  • Juice from half a lemon
  • Salt and pepper


  1. Cover beans with water and let stand overnight.
  2. Strain and place in pot with fresh cold water.
  3. Bring to a boil, lower heat, cover, and simmer until soft but not overcooked, about an hour and a half (the beans should maintain their shape). Drain and chill.
  4. Place beans in a large bowl together with remaining vegetables and mix.
  5. Mix together oil, lemon juice, salt and pepper and mix into salad.
  6. Refrigerate for about 4 hours to blend tastes. Serve cold.