Warm Black Bean Salad with Kale and Tomatoes
Photo: Sharon Chen, CC BY 3.0
This warm black bean salad cooks in one saucepan and relies on the liquid from the can to give the beans a thick, creamy base. Half-mashed beans sit alongside whole ones, so every spoonful has some texture. Chile powder, cumin and a little cinnamon season the pot, kale wilts in at the end, and fresh tomato and lemon juice keep the whole dish bright.
Instructions
Warm the olive oil in a medium saucepan over medium heat for 2 to 3 minutes. Add the onion, garlic and a pinch of salt, then cook and stir for 2 to 3 minutes, until the onion is tender.
Stir in the chile powder, cumin, cinnamon and the black beans along with their liquid. Cook for 2 minutes, then mash the beans with the back of a spatula, leaving some of them whole for texture.
Turn the heat down to low and add the kale. Cook and stir for 2 to 3 minutes, until the kale is tender and the mixture has thickened.
Stir in the lemon juice and the diced tomato. Taste, add more salt if you like, and scatter white sesame seeds over the top if using.
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