Black Bean Salad

To celebrate #WorldVegetarianDay, try Abuela Conchita’s Black Bean Salad recipe, which is tasty, easy to prepare, and very nutritious.

Although meats are very common in almost all Cuban traditional recipes, this salad will be the star in your dinner table.

1 12 oz bag Conchita Black Beans

1 bunch fresh parsley, stems removed and finely chopped

3 tablespoons finely chopped fresh cilantro

3 teaspoons ground cumin

¼ cup Conchita Lemon Blend or to taste

1 bay leaf

1 large red onion, finely chopped

½ cup Conchita Extra Virgin Olive Oil or to taste

1 large red bell pepper, seeded and finely chopped

1 large yellow bell pepper, seeded and finely chopped

½ teaspoon Tabasco sauce

Salt and freshly ground pepper to taste

Pour the black beans into a large saucepan, add the bay leaf, and bring to a boil over high heat.

Reduce the heat to low and cook until the beans are tender but have not cracked open, for 1 to 1 ½ hours. Check the beans while cooking; if they need more liquid, add some water. When the beans are done, drain, and cool at room temperature.

(optional: you can also open a can of Conchita Black Beans can)

Remove the bay leaf, toss the cooled beans with the remaining ingredients, and correct the seasonings. Transfer to a serving bowl and refrigerate until shortly before serving time. Serve at room temperature.

Serves 8 to 10 portions