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Black bean salad with tomatoes

Seasoned with coriander and chili, this black bean salad with tomatoes comes from Latin America and pairs well with grilled meats.

Vegetarian Vegan Public
Course: Starter
Preparation time: 0 minutes
Energy: 169 kcal / serving

Instructions

  • 1.   The day before, soak the black beans in a large volume of cold water and let them swell overnight.
  • 2.   On the same day, simmer the beans for about 90 minutes in unsalted water until they are just tender. Drain them, rinse them with cold water, and put them in a bowl. Squeeze the garlic over them and add salt.
  • 3.   Cut the bell pepper in half, remove the seeds, and dice it, along with the tomato. Depending on taste, remove the seeds from the chili and slice it thinly. Add everything to the black beans. Sprinkle coriander leaves on top. Incorporate lime juice and oil. Adjust the seasoning with salt.

Ingredients for servings

  • 240 g of black bean
  • 2 garlic cloves
  • 1 small salt
  • 4 yellow bell peppers
  • 4 tomatoes
  • 3 tablespoon of lime juice
  • 3 tablespoon of olive oil

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    169 kcal
    8 %
  • Fat
    11,04 g
    16 %
  • of which saturated
    1,8 g
    9 %
  • Carbohydrates
    10,93 g
    4 %
  • of which sugar
    9,88 g
    11 %
  • Protein
    2,66 g
    5 %
  • Fibers
    3,51 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference