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Black Bean Salad
Black Bean Salad with Fresh Mint.


  1. 1 cup black beans, soaked or use Eden canned organic beans
  2. 3 cups filtered water (no water needed of canned beans are used)
  3. 1 tablespoon mustard
  4. 1 tablespoon honey
  5. 2 tablespoons lemon juice
  6. 3 tablespoons apple cider vinegar
  7. 1?2-1 teaspoon sea salt
  8. 1?4 extra virgin olive oil
  9. 3 red radishes, small dice
  10. 3 scallions, minced
  11. 1?4 cup parsley, minced
  12. 1?4 cup fresh mint, minced


  1. Drain soaked beans and rinse well with water. Drain again.
  2. Combine beans and water and bring to a boil over high heat. (Alternatively, you can use canned beans but only by EDEN organics)
  3. Lower heat and cook for 1-1/2 hours. Drain beans
  4. Whisk together the next five wet dressing ingredients and pour over warm beans
  5. When beans have cooled, toss together with vegetables.

Recipe by Marni Wasserman