Black Bean Salad
Black beans are rich in healthy fiber, which makes them a satisfying low glycemic snack, and they are full of a very potent antioxidant, anthocyanin—the same kind of antioxidants that grapes and blueberries are rich in! Of any bean, black beans contain by far the most antioxidants of any bean.
Beans also help stabilize blood sugar, and help prevent cancer, increase energy and fat burning metabolism, and are full of protein, vitamins and minerals.
You can purchase black beans already cooked in a can or boil your own from dry beans. Similar recipes often contain corn as an ingredient as well, but I don’t recommend using corn as it is high glycemic, fattening and genetically modified.
Try adding some chopped jicama for an extra sweet crunchy taste! This hearty salad is also a great side dish to grass fed beef dishes like burgers, steaks and more. Or try seasoning a chicken breast with a little cumin and chili powder and serve on top of this. It’s also great alongside your eggs in the morning!
Since beans are a low glycemic carbohydrate, limit your serving size, and avoid eating it with chips, crackers, etc.
2 15oz/425 gm cans of black beans, drained and rinsed, or 3-4 cups cooked beans
1 ripe tomato, diced
1 red onion, diced
2 cloves garlic, minced
Generous handful of fresh cilantro, chopped
1 small red, green or yellow bell pepper, chopped
1 small jalapeño, minced, ribs and seeds removed or hot pepper flakes
Juice of 1 lemon or lime
Sea salt and pepper to taste
A pinch of cumin powder
Combine all ingredients in glass bowl, mix and enjoy! Serves 4.