1/2 bunch cilantro (tough stems discarded; 1 cup packed)
Finely grated zest and juice of 1 medium or 2 small limes yielding 2 tsp zest & 2 T juice
2 T white wine vinegar
3 T olive oil
1/2 tsp salt or more to taste
1 tsp sugar
3 cups (2 cans) cooked black beans (rinsed and drained, if using no-salt canned)
2 or 3 ribs celery, cut into 1/4 to 1/2 inch dice (1 cup)
3 large scallions (1 bunch), white and light-green parts, finely chopped (1/2 cup)
Instructions
Combine the cilantro, lime zest and juice, vinegar, oil, salt, and sugar in a blender; process to form a pureed dressing
Combine the beans, celery and scallions in a large bowl; add the dressing and mix well. Let sit for 15 minutes, then stir again and taste; add salt as needed. Serve; or cover with plastic wrap and refrigerate for up to 12 hours. Mix well before serving.
Serving
Suggestions
Serve when you want a taste of the summer.
Originally Submitted
8/14/2010
0 Out of 5 from
0 reviews
You can add this Cilantro-Lime Black Bean Salad recipe to your own private DesktopCookbook.
