Black Bean Salad Lunch Plate

Whenever I make Tabbouleh I am sure to make enough to last 3 days. That's about the limit for freshness. It goes so well with so many foods, and as a condiment in sandwiches. I had some left from yesterday, and some black beans left from making the Dark Chocolate Black Bean Bars, so I transformed the latter into a salad, and added the last piece of Ginger Cod. Very tasty, very healthy... high protein, omega 3's, high fiber, high antioxidant!

Black Bean Salad

  • 4 c. cooked organic Black Beans, drained
  • 1/2 c. organic sweet Onion, chopped
  • 1/2 c. organic Cilantro, chopped
  • 1/4 c. organic Mint, chopped
  • 1/2 organic Serrano Chili Pepper chopped (opt.)
  • 2 medium organic Tomatoes, chopped
  • 2 organic Green Onions, chopped
  • 4 Tbs. organic Apple Cider Vinegar (Bragg's is best)
  • 2 Tbs. Lemon Juice
  • 2 Tbs. Flax Seed Oil
  • 1 Tbs. Olive Oil
  • 1 tsp. Sea Salt
  • 1/2 tsp. Cumin or more to taste
  •  

Mix everything together in a large bowl. Taste and adjust seasoning to your taste. I added a sprinkle of black pepper.

My son ate some for a snack right out of the bowl. He's my gourmet, finicky food critic.  :)

~ Bon Apetit! ♥