You’ll flip when you see how easy this salad is to make! It goes great as a stand-alone salad, with tacos, or as a side. It’s super easy to double or triple the recipe for large crowds or parties. Leave it in your refrigerator overnight and the flavors will become more intense. Of course it’s dairy free, vegan and gluten free too!
INGREDIENTS:
1 one can black beans, drained and rinsed
20 cherry tomatoes, cut in half
1 small green pepper diced
1 jalapeno pepper diced, remove the seeds to remove the heat
¼ Cup red onion, chopped
1 clove garlic, minced
2 Tablespoons dried cumin
2 Tablespoons apple cider vinegar
Juice of 1 lime
Salt and pepper to taste
DIRECTIONS:
Chop all the vegetables and place into a bowl along with the black beans. Add the cumin, vinegar, lime, salt and pepper to taste. Toss and chill for at least 1 hour. The longer you chill the more intense the flavors will be. Serve cold or at room temperature.
What’s your favorite summer salad? Share in our comments section.
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