Lifestyle

Recipe: Brazilianesque black bean salad

Total time: 15 minutes, plus chilling time

Servings: 6 to 8

2 cups cooked, drained black beans (canned are fine, just rinse off the salt)

2 tablespoons minced white onion

3 tablespoons chopped fresh cilantro

3 tablespoons fresh lime juice

5 tablespoons best-quality olive oil

1 teaspoon ground cumin

Salt

Freshly ground black

pepper

1 red bell pepper, roasted, peeled, seeded and cut into about 1/2 -inch dice

1 cup diced hearts of palm

1 cup grape tomatoes,

quartered lengthwise

1 medium ripe Hass avocado, peeled, seeded and diced

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.

Each serving: 183 calories; 5 grams protein; 15 grams carbohydrates; 6 grams fiber; 12 grams fat; 2 grams saturated fat; 0 cholesterol; 82 mg. sodium.

Copyright © 2015, Los Angeles Times
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