Banana Black Bean Salad

Food Snob in Israel's Note:

A fresh/zippy salad that can be made well in advance and served with a dollop of sour cream and chives/parsley/cilantro as a garnish or alongside fish, rice or something else fun. Mango may be used in addition to or in place of the banana. I developed this recipe to combine the delicious flavors of Island and Latin food with Californian cuisene.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 cups cooked black beans
• 1 -2 small tomato
• 1 onion
• ¼ red pepper
• 3 -4 tablespoons fresh cilantro
• 1 tablespoon lemon juice
• 1 tablespoon orange juice (optional)
• 1 firm banana (or Mango)
• salt
• black pepper

Directions:

1. Cook black beans (or just used drained canned beans).
2. Mince tomatoes, pepper, onion and cilantro.
3. Combine all of the above in a bowl and mix well.
4. Chop banana into small but substantial square pieces.
5. Fold banana pieces into the mixture gently so as not to bruise the bananas.
6. Add salt/pepper to taste and lemon and orange juices folding them gently into the mixture.
7. Chill and serve cold.

Reviews

[Frankie&Johnny]

This might be my new favorite black bean salad recipe! And with NO OIL in it - it's quite nutritious too! Thanks for posting it.

[Carrie-Ann]

so yummy! the flavors of the tomato and banana go surprisingly well together!

[spiphyvegan]

I made this for lunch today. Quick, easy and VERY refreshing!! I love the combination of flavors! delicious! I'll definitely do this again!