Black Bean Salad With Cumin Vinaigrette

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READY IN: 20mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook cumin seeds in skillet over medium heat until lightly toasted, stirring constantly. about 1 minute.
  • Transfer cumin seeds to work surface and cool.
  • Finely chop cumin.
  • Whisk lemon juice, soy sauce, mustard and garlic in a large bowl.
  • gradually whisk in oil.
  • Add beans, chopped cumin, bell peppers, onion and chilies and toss well.
  • Season with salt & pepper.
  • Cover and refrigerate at least 2 hours for flavors to blend.
  • Taste add more lemon if needed.
  • Garnish with tomatoes and cilantro.
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