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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: foodnetwork.com
