Monday, August 8, 2011

Black Bean Taco Salad

This is another quick and easy salad perfect for a warm summer night.  You can serve this salad with spinach as I have done or use romain lettuce or bibb lettuce. 

2 15-ounce cans of black beans, rinsed and drained
1 small can sliced black olives, drained and rinsed
1 15-ounce can diced tomatoes, rinsed and drained
1/3 cup shredded cheddar and monterray jack cheese
2 tablespoons lime juice
1 teaspoon cumin
1/4 teaspoon pepper
4 cups baby spinach
  1. Mix the beans, olives, tomatoes, and cheese in a large bowl.  Set aside
  2. In a small bowl, whisk together the lime juice, cumin and pepper.  Toss the lime dressing with the bean mixture until well combined.  Serve over spinach and enjoy!

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