Black Bean Salad Lunch Plate

Whenever I make Tabbouleh I am sure to make enough to last 3 days. That’s about the limit for freshness. It goes so well with so many foods, and as a condiment in sandwiches. I had some left from yesterday, and some black beans left from making the Dark Chocolate Black Bean Bars, so I transformed the latter into a salad, and added the last piece of Ginger Cod.

Very tasty, very healthy… high protein, omega 3’s, high fiber, high antioxidant!

Tabbouli plate

Black Bean Salad

  • 4 c. cooked organic Black Beans, drained
  • 1/2 c. organic sweet Onion, chopped
  • 1/2 c. organic Cilantro, chopped
  • 1/4 c. organic Mint, chopped
  • 1/2 organic Serrano Chili Pepper chopped (opt.)
  • 2 medium organic Tomatoes, chopped
  • 2 organic Green Onions, chopped
  • 4 Tbs. organic Apple Cider Vinegar (Bragg’s is best)
  • 2 Tbs. Lemon Juice
  • 2 Tbs. Flax Seed Oil
  • 1 Tbs. Olive Oil
  • 1 tsp. Sea Salt
  • 1/2 tsp. Cumin or more to taste

Mix everything together in a large bowl. Taste and adjust seasoning to your taste. I added a sprinkle of black pepper.

Black Bean Salad2
Black Bean Salad

My son ate some for a snack right out of the bowl. He’s my gourmet, finicky food critic.  🙂

~ Bon Apetit!

 
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2 thoughts on “Black Bean Salad Lunch Plate

  1. I love black bean salads and this one just makes me hungry! I also love your comments about tabbouleh. I definitely need to make enough for 3 days next time I make some.

  2. Vanessa, if you put the lemon juice and a little salt on the Tabbouleh, but add the olive oil when you eat some, it will stay fresh an extra day! There is another bean salad I make that is super simple but yummy… with chopped parsley, green onions and a lemon, fresh mashed garlic, salt and olive oil dressing. Cheers!

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