A colorful, tongue-tantalizing salad using black beans and tart apples. This salad can be served plain, on a bed of lettuce, or with tortilla chips.
Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.
Per Serving: 88 calories; protein 1.1g; carbohydrates 14.1g; fat 3.9g; sodium 296.2mg.