Spicy Black Bean and Pepper Salad with Citrus Dressing

Leslie's Featured Recipes.
Consider doubling this recipe—not only is it a hit at picnics and barbecues, but its flavour gets even better after chilling in the refrigerator for a few days.

Spicy Black Bean and Pepper Salad with Citrus Dressing


Quantity Ingredients
1 can (19 oz/540 ml) black beans, drained and rinsed
1.5 cups / 375 ml chopped red bell pepper (about 1 large)
1.5 cups / 375 ml chopped green pepper (about 1 large)
1 small jalapeno, seeded and diced
1/4 cup / 50 ml finely diced red onion
2 cups / 500 ml diced fresh tomato (about 2 small)
1/2 cup /125 ml chopped cilantro
1/4 cup / 50 ml freshly squeezed lemon or lime juice
1 tbsp / 15 ml extra-virgin olive oil
3 cloves garlic, crushed
1/4 tsp / 1 ml coarse sea salt
freshly gound black pepper, to taste


In a large bowl, combine beans, bell peppers, jalapeño, onion, tomatoes, and cilantro.

In a small bowl, whisk together lemon or lime juice, olive oil, garlic, salt and black pepper.

Toss bean mixture with dressing. Cover and refrigerate for at least 1 hour before serving, stirring occasionally. Serve cold.

Serves 6

Per ¾ cup (175 ml) serving: 129 cal, 6 g pro, 3 g total fat (0 g saturated fat), 21 g carb, 6 g fibre, 0 mg chol, 105 mg sodium

Source: Leslie Beck's Healthy Kitchen