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This salad can be served as an entree or a side dish. For maximum flavour, allow to sit at room temperature for 1 to 2 hours before serving.
Ingredients
2 15-ounce (425g) cans organic pinto or black beans, drained
1/2 cup (75g) diced red bell pepper
1/3 cup (60g) finely chopped red onion
1/2 cup (340g) pimento-stuffed olives, chopped
1 jalapeño pepper, seeded and minced
1/4 cup (20g) minced fresh coriander
4 to 5 Tbsp (60 to 75mL) lime juice
Salt to taste
2 Tbsp (30mL) olive oil
Radicchio leaves for garnish
Directions
In a large bowl, combine the beans, red pepper, onions, olives, jalapeño, coriander, 3 Tbsp (45mL) lime juice and salt to taste. Set aside at room temperature for an hour or two.
Just before serving, stir in the olive oil and enough additional lime juice to make the flavours pop. Mound the salad onto radicchio leaves either on a platter or individual plates.
