Warm Black Bean Salad with Kale and Tomatoes
Originally posted to Foodista by user Sharon Chen. Foodista recipes are released under a CC-BY license.
Source and licence
"Warm Black Bean Salad with Kale and Tomatoes" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Warm_Black_Bean_Salad_with_Kale_and_Tomatoes, revision 4518190), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Warm_Black_Bean_Salad_with_Kale_and_Tomatoes&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518190
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- Salt to taste
- 2 teaspoons chile powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 cans (30 ounces) black beans, undrained
- 4 cups firmly-packed chopped kale
- 1 cup fresh diced tomato
- Juice of 1 lemon
- White sesame seeds for garnishing (optional)
Method
- In a medium saucepan, heat oil over medium heat for 2–3 minutes. Add onion, garlic, and a pinch of salt into the pan. Cook and stir 2–3 minutes or until onion is tender.
- Stir in chili powder, cumin, cinnamon, and black beans with their liquid. Cook 2 minutes; mash the beans with the back of your spatula, leaving some beans intact.
- Reduce heat to low; add kale, cook and stir 2–3 minutes or until kale is tender and mixture has thickened. Stir in lemon juice and tomato; taste and add more salt if desired.
- Garnish with white sesame seeds.