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Spicy Black Beans with Chilies & Lime

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

30 min

Ready

9 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups black beans
dried, 9 ounces, sorted and soaked overnight
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1 x salt
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1 x black pepper
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½ mediume carrots
diced, about 1/4 cup
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½ each celery stalks
diced, about 1/4 cup
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2 each lime zest
minced, 1 1/2 teaspoons
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3 tablespoons lime juice
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2 tablespoons champagne vinegar
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1 each garlic cloves
finely chopped
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3 pinches cayenne pepper
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¼ cup olive oil
light
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1 to 2 each jalapeño pepper
seeded and diced
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2 tablespoons cilantro
chopped
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1 tablespoon mint leaves
chopped
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Ingredients

Amount Measure Ingredient Features
355 ml black beans
dried, 9 ounces, sorted and soaked overnight
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1 x salt
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1 x black pepper
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0.5 mediume carrots
diced, about 1/4 cup
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0.5 each celery stalks
diced, about 1/4 cup
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2 each lime zest
minced, 1 1/2 teaspoons
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45 ml lime juice
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3E+1 ml champagne vinegar
*
1 each garlic cloves
finely chopped
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3 pinches cayenne pepper
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59 ml olive oil
light
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jalapeño pepper
seeded and diced
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3E+1 ml cilantro
chopped
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15 ml mint leaves
chopped
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Directions

NOTE: Adjust the cayenne pepper and the jalapenos to taste.

Drain and rinse the beans and place them in a large saucepan.

Cover generously with cold water and bring to a boil.

Reduce the heat and cook at a gentle boil for 20 to 25 minutes, until the beans are tender yet still hold their shape.

Taste the beans to be sure they're cooked before draining them.

While the beans are cooking, bring a small pot of water to boil with ½ teaspoon salt.

Drop the carrot into the water and cook for 1 minute, adding the celery for at least 30 seconds.

Drain immediately and rinse under cold water.

Make the dressing by combining the lime zest and juice, vinegar, garlic, cayenne, 1 teaspoon salt, and ¼ teaspoon black pepper.

Gradually whisk in the oil.

When the beans are tender, drain and toss immediately with the dressing and jalapenos.

If the chilies are very hot, add half the amount to the salad, then add more to taste; the salad should be spicy.

Marinate for 30 minutes.

Season to taste with salt and pepper, then add the cilantro and mint before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 14358% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 17%
Sugars g
Protein 8g
Vitamin A 19% Vitamin C 6%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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