Black Bean Salad

📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Salads A vibrant and zesty black bean salad tossed with a creamy mustard-soy dressing, minced jalapeño, and red onion. Chilled to perfection and garnished with fresh cilantro and tomatoes.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	0 mins	2 hours	6 servings

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🔪 Key Equipment

• Whisk
• Mixing bowl

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Ingredients

Salad Ingredients

Measurements	Ingredients	Prep / Notes
2 tsp	Dijon mustard
4 tbsp	Lemon juice
3 tbsp	Soy sauce
1 clove	Garlic	minced
2/3 cup	Olive oil
1 tbsp	Jalapeño	minced
1/2 cup	Red onion	diced
5 cups	Black beans	cooked
to taste	Salt and ground pepper
to taste	Fresh cilantro leaves	for garnish
to taste	Fresh chopped tomato	for garnish

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Instructions

Step 1: Making the Dressing and Combining

1. Combine 2 tsp Dijon mustard, 4 tbsp lemon juice, 3 tbsp soy sauce, and 1 clove garlic; whisk until blended.
2. Add 2/3 cup olive oil slowly while whisking constantly until the mixture is creamy.
3. Add 1 tbsp minced jalapeño, 1/2 cup diced red onion, and 5 cups cooked black beans. Fold gently and season with salt and ground pepper.
4. Garnish with fresh cilantro leaves and fresh chopped tomato. Chill for 2 hours before serving until fully cold and infused.

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💡 Make-Ahead & Storage: Can be prepared up to a day in advance and kept refrigerated; add fresh cilantro and tomatoes just before serving for optimal color and texture.

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Original Recipe Scan