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Cuban Blackbean Salad

By yoonsy (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • Plus 15 mins in the refridgerator to chill the salad
  • Easy
  • Serves 4
refreshing bean salad


  • 1 can black beans, drained and rinsed
  • 3/4 cup or 1/2 yellow bell pepper, diced
  • 3/4 cup or 1/2 red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 a celery stick, diced
  • 1/2 large red onion, diced
  • 1 tbp chopped fresh parsley
  • 2 tbp chopped coriander
  • 2-3 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, crushed
  • salt & black pepper to taste
  • 1/4 - 1/2 tsp ground cumin
  • 3 tablespoons extra virgin olive oil


  • STEP 1
    Mix together beans, all the peppers, celery, red onion , coriander and parsley in a large bowl
  • STEP 2
    Whisk together lemon juice, olive oil, garlic & cumin and toss into bean mixture.
  • STEP 3
    Add salt and freshly ground black pepper to taste.
  • STEP 4
    Mix well.
  • STEP 5
    Place in refridgerator for approx 15 mins before serving so the tastes settles into the vegetables.

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