This hearty and filling black bean salad is not only the perfect side dish to your meat course but a great main dish for vegetarians.

This hearty and filling black bean salad is not only the perfect side dish to your meat course but a great main dish for vegetarians.

Hearty, savory, and protein-packed, this warm black bean salad is the perfect side dish to your mains, such as chicken or pork. And for my plant-based friends, this salad is also filling enough to eat as your main course. (Just be sure to double up on the serving sizes.)

This hearty and filling black bean salad is not only the perfect side dish to your meat course but a great main dish for vegetarians.

There’s a lot of flavor that goes into this recipe with a unique combination you may not expect. Cinnamon, garlic, chili powder, cumin, lemon, and onion contribute fragrant aromas and offer the perfect hints of sweet, sour, and spice to the black beans. Personally, I think the soft, chunky texture of the semi-mashed black beans is the next best thing to warm, comforting mashed potatoes (only the beans are more nutrient-dense). What more could you want from a side dish?

This hearty and filling black bean salad is not only the perfect side dish to your meat course but a great main dish for vegetarians.

To add some extra color and texture to this warm black bean salad, I threw in some chopped kale and fresh tomato. These can be added at the end, so that the tomatoes are still crunchy, and the kale wilts just enough to become fork tender. If you have any other greens on hand, feel free to add those, too. Arugula or mustard greens could work well in this dish because of their spicy flavor.

This hearty and filling black bean salad is not only the perfect side dish to your meat course but a great main dish for vegetarians.
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Warm Black Bean Salad with Kale and Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Stove, Mix
  • Cuisine: American
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Description

This hearty and filling black bean salad is not only the perfect side dish to your meat course but a great main dish for vegetarians.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • Salt to taste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 (15-oz) cans black beans, undrained
  • 4 cups chopped kale, firmly packed
  • 1 cup fresh tomato, diced
  • juice of 1 lemon
  • White sesame seeds for garnishing (optional)

Instructions

  1. In a medium saucepan, heat oil over medium heat for 2-3 minutes. Add onion, garlic, and a pinch of salt into the pan. Cook and stir 2-3 minutes or until onion is tender.
  2. Stir in chili powder, cumin, cinnamon, and black beans with their liquid. Cook 2 minutes; mash the beans with the back of your spatula, leaving some beans intact.
  3. Reduce heat to low; add kale, cook and stir 2-3 minutes or until kale is tender and mixture has thickened. Stir in lemon juice and tomato; taste and add more salt if desired. Garnish with white sesame seeds and serve with pork or chicken.


Nutrition

  • Serving Size: 1
  • Calories: 851
  • Sugar: 7.3g
  • Sodium: 99mg
  • Fat: 10.6g
  • Saturated Fat: 1.9g
  • Carbohydrates: 146.3g
  • Fiber: 35.2g
  • Protein: 49.2g
  • Cholesterol: 0mg

About the Author

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.