A few weeks ago my husband went on a business trip, and while on a jog near his hotel he found a little organic grocery store. He bought his usual staples of humus, fresh fruit and vegetables, but he also bought some salad from their food bar. It was so good he wrote down the salad’s ingredients, and remade it at home. This spicy chilpotle black bean salad turned out delicious with its hint of lime, cilantro, and a little kick of chilpotle pepper.
If you want a fabulous side dish, a healthy lunch main dish or even a unique salsa for tortilla chips, this spicy chilpotle black bean salad will soon be one of your favorites.
- 3 cups black beans, cooked and rinsed
- ¾ cup pumpkin seeds
- 2 medium tomatoes, diced
- ½ medium red onion
- 2 tbs tahini (sesame seed butter)
- ¼ cup chopped fresh cilantro
- ¼ cup fresh lime juice
- 2 tbs olive oil
- 1 tbs brown rice syrup
- 1 chilpotle pepper, minced
- 2 cloves garlic, minced
- ½ tsp sea salt
- 1 tsp cumin
- In a large bowl add the cooked and rinsed black beans. Combine the remainder of the other ingredients after you prepared them. Mix all ingredients thoroughly, and then put it in your refrigerator to marinate and chill, or you can serve it immediately.
- This salad is gluten free and vegan.
- *We used one chilpotle pepper from a can in adobo sauce.
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