Lauren’s Black Bean Salad

Norene Gilletz Recipe By
  • Cooking and Prep: 05 m
  • Serves: 6
  • Contains:

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Salad

  1. Combine the beans, onion, oil, vinegar, garlic, salt, and pepper in a large bowl; mix well.  (Can be prepared in advance up to this point and refrigerated for up to 24 hours.)

  2. At serving time, sprinkle with feta cheese and serve immediately.

Note:

Keeps for three to four days in the refrigerator.

Variation:

Tex-Mex Bean Salad: Omit feta cheese. Add 2 cups drained corn kernels, 2 chopped red peppers, and 1/2 cup minced fresh cilantro or parsley.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP