Years ago, the Atlanta Journal Constitution ran a column each week called the 5:30 challenge. The challenge was for cooks to send in recipes that could quickly be made after work—5 ingredients put together in 30 minutes. I loved this column so much that when they came out with a cookbook, I purchased one for myself and then about 3 more for friends. Five ingredients keeps things relatively healthy and I loved the ease of preparing those dishes.
One of my favorites and probably most often made is this Black Bean Salad. I’ve adapted the recipe to suit our tastes and often throw this together for lunch at home. It’s a healthy, filling, protein-rich dish which keeps for a couple of days in the refrigerator and it’s great for a meatless main meal or as a side with fish or chicken.
All you need are a couple of cans of black beans, cumin, fresh lime, scallions, and roasted red peppers. Salt and pepper don’t count in the 5 ingredient challenge, so add those to taste as well. Rinse and drain the beans.
In a large serving bowl, whisk the cumin and lime juice together.
Rinse and drain the beans and add to the cumin mixture. Add chopped roasted peppers and scallions and stir gently. Then stir in a tablespoon of olive oil for a richer flavor.
Other suggestions for additions are cubed Pepper-Jack cheese, corn, chopped celery or green tomatoes.
Black Bean Salad with Cumin-Lime Dressing
- 1/2 teaspoon ground cumin
- 1/3 cup fresh lime juice
- 2 15-ounce cans black beans rinsed and drained
- 3-4 scallions chopped
- 3/4 cup roasted red pepper chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Whisk cumin and lime juice in a large bowl.
- Add beans, scallions and red peppers and mix gently.
- Stir in olive oil, salt and pepper.