Cookbook:Warm Black Bean Salad with Kale and Tomatoes

Cookbook | Ingredients | Recipes

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

• 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 ground cumin
• ½ teaspoon ground cinnamon
• 2 cans (30 ounces) black beans, undrained
• 4 cups firmly-packed chopped kale
• 1 cup fresh diced tomato
• Juice of 1 lemon
• White sesame seeds for garnishing (optional)

Preparation

1. 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.
2. 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.
3. 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.
4. Garnish with white sesame seeds.