Warm Black Bean Salad with Kale and Tomatoes


2 tablespoons olive oil
1 medium yellow onion, diced (about 1 cup)
4 cloves garlic, minced
Salt to taste
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon cinnamon
2 (15-oz) cans black beans, undrained
4 cups chopped kale, firmly packed
1 cup fresh tomato, diced
juice of 1 lemon
White sesame seeds for garnishing (optional)


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 and serve with pork or chicken.


This hearty and filling black bean salad is not only the perfect side dish to your meat course but a great main dish for vegetarians.


4 servings


Thursday, June 28, 2018 - 5:19am


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