Sweet-and-Spicy Black Bean Salad

  • Active Time 20m
  • Total Time 20m

Makes 8 servings

Bean salads make wonderful accompaniments to burgers, grilled chicken or sausages. Using canned beans rather than dried makes a bean salad extra easy to prepare. Look for beans labeled "low-salt," which will allow you more leeway in seasoning the salad to taste; if you can't find them, be very judicious in your addition of salt. The dressing here gives the salad an enticing Caribbean/Latin American slant. Use a standard commercial chili powder blend, which usually includes hints of cumin and oregano along with the ground red chili. Fresh jalapeƱo chili adds an extra bright spark of flavor.


  • For Dressing:
  • 2 teaspoons chili powder
  • 6 tablespoons orange juice
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons sugar
  • 1 garlic clove, peeled, minced
  • 1/2 cup extra-virgin olive oil
  • For Salad:
  • Two 15-ounce cans black beans, drained, rinsed
  • 1/2 red bell pepper, cut into 1/4-inch dice
  • 2 scallions, thinly sliced crosswise
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped Italian parsley
  • 1 jalapeno chili, seeded, minced
  • Salt
  • Boston lettuce leaves


FOR DRESSING: Stir the chili powder in a small, dry skillet over low heat just until fragrant, about 1 minute. Mix the chili powder, orange juice, lemon juice, sugar and garlic in a medium bowl. Gradually whisk in the olive oil until well-blended.

FOR SALAD: Combine the beans and next 5 ingredients in large bowl. Gently toss with the dressing to coat. Cover and refrigerate until cold. Season to taste with salt.

TO SERVE: Place the lettuce leaves, rounded-side up, on each plate to form cups. Spoon the salad into the lettuce cups and serve.

HELPFUL TIP: If packing for a picnic, transfer the salad to an airtight, unbreakable container and keep well-chilled in an insulated carrier; pack Boston lettuce leaves in a separate container.

Recipe created exclusively for Cooking.com by Norman Kolpas.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4096

nutrition information per serving

237 calories; 15g total fat; 0mg cholesterol; 338mg sodium; 19g carbohydrates; 7g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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