Black Bean Salad Recipe

Ingredients

 1 (15 oz.) Can drained and rinsed Black beans
 1 Large seeded and chopped red bell pepper
 1 (9 oz.) Jar chutney
 1 c. Whole kernel corn
 6 Sliced green onions
 3 tbsp. Fresh cilantro, chopped
 1/2 tsp. Ground cumin
 2 3/4 c. Water
 3/4 c. Uncooked basmati rice
 1/2 c. Red lentils, dried
 1 1/2 c. Packed and shredded fresh spinach leaves

Directions

1

Combine bell pepper, beans, green onions, cumin, chutney, cilantro and corn in a bowl and stir gently.

2

In a saucepan bring water to boil and stir in lentils and rice.

3

Reduce to low temperature and cook uncovered until liquid is absorbed and the lentils are tender (20-25 minutes).

4

Remove from heat and stir in the bean mixture.

5

Cover and refrigerate, until chilled.

6

Gently stir in spinach before serving.

Ingredients

 1 (15 oz.) Can drained and rinsed Black beans
 1 Large seeded and chopped red bell pepper
 1 (9 oz.) Jar chutney
 1 c. Whole kernel corn
 6 Sliced green onions
 3 tbsp. Fresh cilantro, chopped
 1/2 tsp. Ground cumin
 2 3/4 c. Water
 3/4 c. Uncooked basmati rice
 1/2 c. Red lentils, dried
 1 1/2 c. Packed and shredded fresh spinach leaves

Directions

1

Combine bell pepper, beans, green onions, cumin, chutney, cilantro and corn in a bowl and stir gently.

2

In a saucepan bring water to boil and stir in lentils and rice.

3

Reduce to low temperature and cook uncovered until liquid is absorbed and the lentils are tender (20-25 minutes).

4

Remove from heat and stir in the bean mixture.

5

Cover and refrigerate, until chilled.

6

Gently stir in spinach before serving.

Black Bean Salad Recipe
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