MEXICAN 'BLACK BEAN SALAD' RECIPE l Easy, delicious and nutritious

Drain the beans and transfer them into a big pan.

Fill the pan with water and bring to a boil over medium high heat.

Once boiling, cook for 1-2 minutes then drain.

Put the beans back in the pan and refill with water.

Bring to a boil and skim off the foam that rises to the top.

Add 1/2 tsp cumin, a good pinch of salt and pepper, and mix.

Reduce heat to medium low, cover, and simmer for 45 minutes.

Rinse the peppers, remove the stems and seeds, and cut into small cubes.

Rinse and drain the corn.

Peel the garlic and onion, and cut the onion into small cubes.

Season the onion with a pinch of salt and rub with your hands.

Optional: soak the onion and garlic in hot water for 3-4 minutes, then drain.

Chop the garlic finely and transfer to a small bowl.

Add hot pepper to taste and the juice of a lemon.

Add 1 leveled teaspoon or to taste salt, and a pinch of pepper.

Add 1/4 cup olive oil, mix and set aside until needed.

Check beans for doneness and continue cooking until well done, but not mushy, checking every 15 minutes, then 10 minutes, and finally every 5 minutes when nearly done.

When cooked, drain and rinse the beans and let cool to room temp.

Toss all of the ingredients in a big serving bowl and mix the sauce, then add on top and toss to combine evenly.

Adjust seasoning if needed and refrigerate for 1-2 hours before serving.

Equipment Needed

Dietary

Allergens