Mexican
Total Time
20 min
4
– Black beans 15.5 oz – Onion Finely chopped – Tomato Deseeded and finely chopped – Garlic Minced – Roasted cumin powder – Chili powder – Cilantro FInely chopped – Lime juice Adjust as needed – Oil – Salt
– Rinse the canned black beans well under running water. – In a pan, heat the oil and add the chopped onions. Sauté until translucent and then add the minced garlic. Cook.
– Now add the chopped tomatoes and cook for about 2 minutes until the tomatoes are slightly softened. Make sure that you don’t make it mushy. Add the dry spice powders and salt and mix well.
– Add the black beans and cook for 2 more minutes for flavors to combine. Add the chopped cilantro and give it one final mix. – Take it off the flame and then add the lime juice. Mix to combine and serve the Warm Black Bean Salad.