Yield: 6 servings
Ingredients
- 2 x 14 oz cans of black beans, drained and rinsed (2x 397 ml)
- 2 vine-ripened tomatoes chopped
- 4 green onions chopped
- ½ cup cilantro leaves (125ml)
- 1 cup grated provolone cheese (250ml)
- ½ cup goat cheese (125ml)
Dressing
- 2 cloves of garlic minced
- 1 Chipotle Chile seeded and finely chopped
- 1 teaspoon cumin (5ml)
- 2 teaspoons salt (10ml)
- 1 teaspoon black pepper (5ml)
- 3 tablespoons lime juice (45ml)
- ¼ cup olive oil (60ml)
Optional garnish crisp tortilla chips
Directions
- Place salad dressing ingredients into a small bowl. Mix until well combined.
- In a large separate bowl mix together the black beans, tomatoes, chopped green onion and cilantro leaves.
- Toss dressing with bean mixture and let stand covered in the fridge for 1 hour.
- Before serving, top with grated provolone and goat cheese.
- Garnish with fresh cilantro and tortilla chips.