Black Bean Veggie Salad

Black Bean Veggie Salad

Black Bean Veggie Salad

Black Bean Veggie Salad

Black Bean Veggie Salad

Course Salad

Ingredients
  

  • 2 cooker cups dry black beans,soaked overnight*
  • Water (to the 4-level marking)
  • ½ medium red capsicum, chopped
  • 1 garlic clove, finely chopped
  • 1 green shallot, thinly sliced
  • ½ jalapeño chilli, seeded & finelychopped
  • ¾ cup fresh or frozen corn kernels
  • 1 tbsp extra virgin olive oil
  • 2 tsp fresh lime juice
  • ¾ tsp salt flakes please
  • 2 pinches freshly ground blackpepper
  • 1 avocado, diced
  • Pinch white sugar

Instructions
 

  • Put the drained beans and fresh water into thecooking pot of the rice cooker. Close lid.
  • Select the Beans function, set timer for 1 hourand 30 minutes, and press Start/Stop.
  • Once the audible tone sounds to indicate theend of cooking, drain the beans and transferto a large serving bowl. Add the remainingingredients and toss to combine.
  • Serve immediately, or cover and allow to chillin the refrigerator.
Keyword Black Bean Veggie Salad, cuisinart
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