Empty My Fridge
Mediterranean Black Bean Salad
Ingredientes
- Black bean2 latas
- Red onion1
- Cucumber½
- Bell pepper1
- Kalamata olive · pitted½ tazas
- Parsley · chopped¼ tazas
- Queso feta¼ tazas
- Salt
- Black pepper
- Extra virgin olive oil3 cdas.
- Lemon1 cda.
- Garlic1 diente
- Orégano · dried1 cdta.
- Thyme · dried¼ cdtas.
Preparación
- Make the dressing: whisk the olive oil, lemon juice, finely grated garlic, oregano, thyme, sea salt and black pepper together in a small bowl, then set aside so the flavours can develop.
- Drain and rinse the black beans, shake off excess water, and put them in a large bowl.
- Finely chop the red onion, English cucumber and red bell pepper, and thinly slice the kalamata olives.
- Add the chopped vegetables, olives, parsley and feta to the beans, season with salt and pepper, pour over the dressing and mix gently.
- Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.
Resumido del vídeo de Spain on a Fork. Míralo para los detalles.
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