Make This Cherry Black Bean Salad Recipe For Your Next Meal

Black Bean Salad with Cherries

Total time:2o minutes

Servings:6

Total time:2o minutes

Servings:6

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This salad has all the qualities needed for a coveted invitation to your next barbecue. It echoes the key flavors of protein smothered in barbecue sauce with its fruitiness and savory chili-lime dressing, while providing the fresh counterpoint of juicy cherries, crunchy bites of jicama (or radish), and springy cilantro.

With seasonings bold enough to stand up to smoky and spicy meats, but not so much as to overpower a simply grilled fillet of fish, it makes an ideal side dish. But with hearty, protein-rich black beans, it’s also an ideal vegetarian dish.

These baby back ribs with a cherry-bourbon glaze are a welcome spoiler

It’s a salad that doesn’t ask much of the host; it is easy to assemble and holds well in the fridge. And it has an elegant and dramatic flair with black beans and red sweet cherries making an unexpected appearance together.

When you think about it, it makes sense that the two go so well together, given that black beans are so often served with mango, which has a similar sweet juiciness. In fact, any stone fruit would work well here, such as diced peaches, nectarines, or plums. Use what looks best on the market; it’s peak fruit season, so you should be spoiled for choice.

Also worth mentioning is the incredible wealth of nutrients this dish brings to the table: protein, fiber, vitamins, minerals and an array of health-protecting plant compounds.

With all these compelling assets, this salad should surely be on your A-list this summer and beyond.

Black Bean Salad with Cherries

get ahead: Salad can be assembled, dressed and refrigerated in an airtight container for up to 2 days. Before serving, bring to room temperature, add the coriander and mix.

Storage: Refrigerate up to 2 days.

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  • Two (15 ounce) cans of black beans, drained and rinsed
  • 1 cup (about 5 1/3 ounces) sweet cherries, stemmed, pitted and quartered
  • 1 cup (4 ounces) diced jicama (1/4 inch dice)
  • 1 large green onion, thinly sliced
  • 2 tablespoons olive oil
  • 3/4 teaspoon finely grated lime zest
  • 2 tablespoons fresh lime juice (from 1 juicy lime)
  • 3/4 teaspoon chilli powder
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro

In a large bowl, combine beans, cherries, jicama and green onion. In a small bowl, whisk together oil, lime zest and juice, chili powder, salt and pepper until blended. Pour dressing over bean mixture and toss to combine.

If serving right away, add cilantro and stir. Otherwise, cover and refrigerate until needed. Before serving, let the salad come to room temperature, then add the coriander and mix.

Per serving (3/4 heaping cups)

Calories: 178; Total fat: 5 g; Saturated fat: 1 g; Cholesterol: 0mg; Sodium: 406mg; Carbohydrates: 27g; Dietary fiber: 10g; Sugar: 4g; Protein: 8g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov; questions by e-mail to [email protected].

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