Brazilianesque black bean salad
Mix black beans with other elements of Brazilian cuisine — hearts of palm, roasted red peppers, diced avocado and white onion — and you get a sprightly blend in a cumin- and cilantro-spiked vinaigrette. This is one of those salads that get better as it sits overnight.
From the story: Snap to the season
In 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.
Stir in the red bell pepper, hearts of palm and grape tomatoes. Cover and chill 1 hour.
Just before serving, stir in the avocado. Taste and adjust the seasoning if necessary.
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