Unknown / Salad
Warm Black Bean Salad with Kale and Tomatoes
Originally posted to Foodista by user Sharon Chen. Foodista recipes are released under a CC-BY license.
Ingredients
- olive oil2 tbsp
- onion, yellow; diced, about 1 cup1
- garlic, minced4 clove
- salt, to taste
- chilli powder2 tsp
- cumin, ground1 tsp
- cinnamon, ground1/2 tsp
- black beans, 30 ounces; undrained2 can
- kale, chopped4 cup
- tomato, fresh; diced1 cup
- lemon, juice1
- sesame seed, white; for garnishing; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
In a medium saucepan, heat oil over medium heat for 2–3 minutes. Add onion, garlic, and a pinch of salt into the pan. Cook and stir 2–3 minutes or until onion is tender.
Stir in chili powder, cumin, cinnamon, and black beans with their liquid. Cook 2 minutes; mash the beans with the back of your spatula, leaving some beans intact.
Reduce heat to low; add kale, cook and stir 2–3 minutes or until kale is tender and mixture has thickened. Stir in lemon juice and tomato; taste and add more salt if desired.
Garnish with white sesame seeds.