Tomato & Bean Salad

Original recipe submitted by: The Sensible Cook
AVERAGE RATING: 1 vote / 4 Stars

Omit the cayenne pepper if you don’t like things spicy.

 

5 large ripe tomatoes, coarsely chopped

1(15 oz) can black beans, rinsed & drained

2 Tbsp olive oil

5 cloves garlic, minced

¼ cup chopped cilantro

2 green onions, finely sliced

2 Tbsp lime juice

¾ tsp ground cumin

½ tsp pepper

½ tsp salt

¼ - ½ tsp cayenne pepper (optional, to taste)

 

Place all ingredients in a bowl and stir to blend. Let stand, covered at room temperature for up to 1 hour to blend flavors.

 

8 servings, each serving has 88 calories, 4g fat, 11g carbohydrate, 3g protein, 3g fiber