Black Bean Salad With Toasted Pepitas And Oven-Roasted Tomatoes
- 4 cup cooked black beans (or 2 15-ounce cans rinsed and drained)
- 3/4 cup oven roasted cherry tomatoes with olive-oil sludge
- 3/4 cup (3.5 oz or 100 g) toasted pepitas or almonds
- sea salt
- grated zest of one small lemon
- 1 Tbs hresh lemon juice, plus more if needed
- 1/3 cup crumbled feta cheese (I like French feta best)
- Optional: generous handful of fresh cilantro, roughly chopped
- Directions:
- In a large bowl, toss the beans with the tomatoes (and their olive oil), pepitas, feta, 1/4 teaspoon salt, lemon zest, juice, and cilantro. Taste. Adjust accordingly (you might want more salt, olive oil, or lemon juice). Serve at room temperature.
black beans, tomatoes, almonds, salt, lemon, lemon juice, feta cheese, generous handful
Taken from www.epicurious.com/recipes/member/views/black-bean-salad-with-toasted-pepitas-and-oven-roasted-tomatoes-50143296 (may not work)