Warm Black Bean Salad with Kale and Tomatoes
Originally posted to Foodista by user Sharon Chen. Foodista recipes are released under a CC-BY license.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- Salt to taste
- 2 teaspoons chile powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 cans (30 ounces) black beans, undrained
- 4 cups firmly-packed chopped kale
- 1 cup fresh diced tomato
- Juice of 1 lemon
- White sesame seeds for garnishing (optional)
Ingredients for 10 servings (2.1 kg) · the original recipe
Method
- 1
In a medium saucepan, heat oil over medium heat for 2–3 minutes. Add onion, garlic, and a pinch of salt into the pan. Cook and stir 2–3 minutes or until onion is tender.
Stovetop - 2
Stir in chili powder, cumin, cinnamon, and black beans with their liquid. Cook 2 minutes; mash the beans with the back of your spatula, leaving some beans intact.
- 3
Reduce heat to low; add kale, cook and stir 2–3 minutes or until kale is tender and mixture has thickened. Stir in lemon juice and tomato; taste and add more salt if desired.
- 4
Garnish with white sesame seeds.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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