Brazilianesque black bean salad Recipe - Los Angeles Times
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Brazilianesque black bean salad

Time 15 minutes
Yields Serves 6 to 8
Brazilianesque black bean salad
(Kirk McKoy / Los Angeles Times)
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Mix black beans with other elements of Brazilian cuisine — hearts of palm, roasted red peppers, diced avocado and white onion — and you get a sprightly blend in a cumin- and cilantro-spiked vinaigrette. This is one of those salads that get better as it sits overnight.

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1

In a mixing bowl, combine the beans, minced onion and cilantro. Add the lime juice, oil and cumin and mix well. Season with a scant one-half teaspoon salt and scant one-fourth teaspoon pepper, or to taste.

2

Stir in the red bell pepper, hearts of palm and grape tomatoes. Cover and chill 1 hour.

3

Just before serving, stir in the avocado. Taste and adjust the seasoning if necessary.