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Appetizers, Healthy Eating, Salads, Vegetarian

Brazilianesque black bean salad

Brazilianesque black bean salad
Kirk McKoy / Los Angeles Times

Forget arugula. This has become the United States of andouille. And chorizo. And merguez. Sausages are the biggest temptations in the meat aisle lately, and when you mix and match them, you are on your way to a new menu ... Read more

Total time: 15 minutes, plus chilling time | Serves 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

Step 1In 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.

Step 2Stir in the red bell pepper, hearts of palm and grape tomatoes. Cover and chill 1 hour.

Step 3Just before serving, stir in the avocado. Taste and adjust the seasoning if necessary.


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