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This was very good! I used the olive oil and left out the carrot. I loved the lime and cumin combined. Made for Zaar Cookbook Tag Game 2010.
Thank you for sharing this wonderful and easy to put together-recipe! The flavor was so good, and the different tastes/flavors blended extremely well. We love cumin but I only had the whole seeds on hand so that is what I used, just a dash or two. Wonderful!!
This is excellent! It made a really great picnic lunch today. I mixed all the ingredients except the lettuce together, and added that when we were ready to eat. I did top my salad with some corn chips and thought it made a really great crunchy addition. I think this would make a great taco filling also. Thanks for another great black bean recipe!
This worked out so well for me! I made the bean part last night using a whole lime and an olive/soy oil combo. Then I put it in a container and brought it to work. Then, I put the beans on top of the salad they provide for us for free at work. Granted it was just iceberg lettuce, some grape tomatoes, and some baby carrots. But this elevated the salad to something tasty that had protein. I shared some with a vegetarian coworker who was thrilled to be able to add protein to her salad and still avoid the ham option!
This is simple to put together and the taste is perfect. You can keep the beans in the fridge for more salads or anything else you might want to add them to. I also used some for tacos. Thank you so much for the delicious and easy recipe that uses ingredients I always have on hand.
This is a perfect recipe for a small family. I did not have chili oil so I used the olive oil and added 1 medium jalapeno finely minced. Served the beans over baby spinach and topped it with a leftover sliced chicken breast. Accompanied the salad with tostada chips. Great for a warm summer day!