Eating Pegan | Black Bean Salad

Black Bean Salad

2 Cups Red Onion
2 Cups Yellow Onion
1 Jalapeno Pepper
5 Cloves Garlic
1/4 Cup Carrots
1/3 Cup Celery
2 Green Onions or Scallions white parts only
1 Cans (16 ounces each) Organic Black Beans
4 Tablespoons Lemon Juice
1/4 Teaspoon Cumin

  • Julienne the red and yellow onions. Mince the jalapeno and garlic. Peel and dice the carrots and celery. Thinly slice the green onions. Drain and rinse the black beans.
  • On medium heat, in a sauté pan, heat a small amount of the olive oil. Add the red and yellow onions and sauté for 4–5 minutes. Turn down the heat and cook the onions for an additional 15 minutes or until they are brown and caramelized. Stir frequently so the onions cook evenly—don’t burn. Add the jalapenos and garlic and cook for 5 additional minutes so the garlic browns slightly. Cool mixture.
  • In a large bowl, mix thoroughly the beans, green onion, carrots, celery, and sautéed onion mixture.
  • etc
  • etc

  • For Full Instruction:

    Rated 4/5 based on 672 Reviews