Black-Bean Salad

Canned black beans add heft to simple leafy greens, while jalapeno and cumin add a shot of flavor.

Dovetaiing Tip; Use the scallions you chopped on day 1 for todays black bean salad.

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2 garlic cloves smashed
1 jalapeño pepper diced
1 teaspoon cumin seeds
2 tablespoons olive oil
1 15 ounce can black beans
1 1/2 cup diced cucumber
1 1/2 cup halved grape tomato
4 chopped scallion
squeeve of lime juice
1 bunch chopped cilantro to taste
salt to taste
1 large bunch watercress


Heat 2 smashed garlic cloves, 1 diced jalapeno and 1 teaspoon cumin seeds in a skillet with olive oil over low heat, 5 minutes. Toss a 15-ounce can of black beans, 1 1/2 cups each diced cucumber and halved grape tomatoes, 4 chopped scallions, a squeeze of lime juice and some chopped cilantro in a bowl. Mash the hot garlic mixture and add to the beans. Season with salt and toss with watercress.


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