Make this black bean salad with cherry recipe for your next cookout

Black bean salad with cherries

total time:2o min

stakes:6

total time:2o min

stakes:6

Suspension

This salad has all the right qualifications to get a coveted invite to your next cookout. It mirrors the main flavors of the barbecue sauce-infused proteins with its fruity and savory medley and spicy lemon, while also providing a great contrast point to juicy cherries, jicama (or radish) bites and spring cilantro.

With spices that are bold enough to stand up to smoked and marinated meats but not so bold as to simply overpower grilled fish fillets, they make the perfect side dish. But with hearty black beans packed with protein, they’re also a perfect staple vegetable.

These kids’ back ribs with cherry bourbon paint are a welcome mess

It’s a salad that doesn’t ask for much from the host; It’s easy to put together and fits nicely in the fridge. It has a dramatic elegant flair with black beans and sweet red cherries making an unexpected look all together.

When you think about it, it makes sense that the pair would be very good, given that black beans are often served with mango, which has the same sweet sap. In fact, any fruit with a good core will work here, such as diced peaches, nectarines, or plums. Use whatever looks best on the market; This is the peak season for fruits, so you should have plenty to choose from.

Also of note is the sheer richness of nutrients that this dish brings to the table: protein, fiber, vitamins, minerals, and a host of health-protective plant compounds.

With all of its appealing assets, this salad should definitely be on my A-list, this summer and beyond.

Black bean salad with cherries

move ahead: Salad can be assembled, prepared and refrigerated in an airtight container for up to 2 days. Before serving, bring the mixture to room temperature, add the cilantro and stir.

storage: Refrigerate for up to two days.

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  • 2 cans (15 ounces) black beans, drained and rinsed
  • 1 cup (about 5 1/3 ounces) sweet cherries, cored, pitted and cut into quarters
  • 1 cup (4 ounces) diced jicama (1/4-inch dice)
  • 1 large onion cut into thin slices
  • 2 tablespoons olive oil
  • 3/4 teaspoon finely grated lemon peel
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh coriander

In a large bowl, mix together the beans, cherries, jicama, and green onions. In a small bowl, whisk together oil, lemon peel, juice, chili powder, salt, and pepper until combined. Pour the sauce over the bean mixture and toss until combined.

If served immediately, add the cilantro and stir until combined. Otherwise, cover and place in the refrigerator until needed. Before serving, let the salad come to room temperature, then add the cilantro and toss to combine.

Per serving (3/4 cup full)

Calories: 178 Total Fat: 5g; saturated fat: 1 g; cholesterol: 0 mg; Sodium: 406 mg; carbohydrates: 27 g; Dietary fiber: 10 g; sugar: 4 g; Protein: 8 grams

This analysis is an estimate based on the ingredients available and this preparation. It should not replace the advice of a dietician or dietician.

From cookbook author and registered dietitian Eli Krieger.

Tested by Olga Masov; Email questions to voraciously@washpost.com.

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