July 10, 2016
Fresh Tomatoes, Salads, Bean Salad,
Beans, Black Beans, Dairy, Cheese, Feta, Fruit, Tomato, Southwest, Budget-Friendly, Easy/Beginner Cooking, July 4th, Labor Day, Potluck, Summer, Weeknight Meals, Refrigerator, Stove Top, Gluten-Free, High Fiber, High Protein, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"This black bean salad makes for a great side to be accompanied with meat or fish and it is also wonderful on its own served with warm tortilla or two. The flavors meld as the flavors sit, making it convenient to make it a day ahead."
Soak the beans in water to cover overnight.
The next day, drain them. Put the beans in a medium saucepan and add water to cover. Bring the water to a boil over high heat, skim off the foam on the surface, and reduce the heat to medium-low. Cover and cook for 45 minutes to 1 hour, until tender. Drain the beans in a colander and let cool.
Peal, trim, and halve the onion; slice the halves into 1/4-inch half moons. Cut eh tomato into 1/4-inch dice.
Place the chipotle chile, olive oil, lemon juice, and garlic in a food processor and blend until the salsa is smooth.
In a serving bowl, combine the black beans with the chipotle salsa; then add the tomato and read onion. Crumble the feta into the bowl and toss gently. Adjust the seasonings, and serve.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.