Recipe: Brazilianesque black bean salad

Total time:

15 minutes, plus chilling time



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


Freshly ground black


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.