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Black Bean Salad

Black Bean Salad

Salads are on the radar. Salads that provide a meal’s worth of sustenance so that you can actually eat them as a main dish rather than a side. That’s what this one does. You can eat it with chips – so good – or on a warmed tortilla, or all by itself. Or you can serve it as a first course. It’s fresh, bright, tangy and crunchy.

A note on the dressing: I used the Mole Rub that was used with the chicken tacos from April. As an easier alternative to that option, try combining equal parts paprika and cumin into the dressing, along with some kind of chili powder. Start conservatively, in 1/2 teaspoon increments, and taste as you go.

Black Bean Salad

2 15 oz cans black beans
1 15 oz can garbanzo beans
1 cup sliced cherry tomatoes
2 c shredded cabbage
4 green onions, diced (about 1/2 cup)
4 oz feta, crumbled
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2 tsp mole rub
2 Tbs olive oil
1 tsp red wine vinegar
juice of 1 lime
salt + pepper to taste

Strain and rinse the beans in a colander until the water runs clear. Set aside to drain for a few minutes. At this time, prepare the dressing: combine olive oil, vinegar and lime juice in a bowl, and then whisk in spices until blended. (As noted above, you can substitute equal parts dried cumin and paprika, along with a little chili powder, as a simpler alternative to the mole rub.)

In a large salad bowl, combine the beans, tomatoes, cabbage, onions and feta. Drizzle the dressing over everything, and toss. You’re all set!

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