Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

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
Share via
Copy link