Warm Black Bean Salad with Kale and Tomatoes

Name: Warm Black Bean Salad with Kale and Tomatoes
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)

Originally posted to Foodista by user Sharon Chen. Foodista recipes are released under a CC-BY license.

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)

Steps

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.

More recipes with onion, garlic, chile peppers, cumin, cinnamon, black beans, kale, tomatoes or lemon

Adapted from “Warm Black Bean Salad with Kale and Tomatoes” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.