Black Bean Salad
As a vegetarian, beans are a great way to get in some protein. This recipe is kid tested and approved. So if you have a finicky eater like I do, rest assured that you will not have any leftovers of this salad! In fact, you better get your serving in first or you just might miss out altogether. ?
- 2 cans (15-oz. each) black beans, rinsed, drained
- 1 onion chopped
- 6 cloves garlic minced
- 2-3 tomatoes chopped
- 1 large English cucumber or 5-6 Persian cucumbers, chopped
- 1/4 cup olive oil
- 1/4 - 1/2 cup fresh lemon juice (I like it tangy)
- salt to taste (tip: the more lemon juice you add, the less salt you need)
Here are your instructions:
Combine beans, onions, garlic, tomatoes, and cucumbers in a large bowl; mix well.
Drizzle bean mixture with lemon juice and olive oil; toss gently to blend.
Add salt to taste.
Chill, covered, in refrigerator for 1 to 2 hours before serving.