Black Bean Salad with Rosemary Roasted Tomatoes

The health and longevity benefits of beans are widely known; so we've been conjuring up some bean recipe ideas. (I must add that 'conjuring up' is Anita's method; I usually use web-based research if personal experience isn't sufficient. LOL) 
Chili is one of our favorite dishes and we make a number of stew and hash dishes with beans. But salad wise, we have concentrated on the various green salads and pasta salads because of our affinity for Mediterranean style dishes. So we decided to get unstuck and try some bean salads for a change.

Also, we've become really tired of truck ripened tomatoes with no natural sweet tomato flavor. In fact they have got much worse this winter and we still are unable to get any vine ripened sweet tomatoes. So, we've taken to roasting them to bring out the sweet flavor. 

This salad combines the goodness of black beans with the enhanced flavor of roasted tomatoes. To augment that combination,we added red onions, cilantro and avocado and somewhat exotic flavor with an interesting dressing. It's a bit tart and a bit sweet. The cilantro brings freshness to the party, the red onions a bit of crunch and don't forget the garlic! Adding the chunks of avocado really perk up the color and texture. So here's the recipe.

Serves:                         2
Prep Time:                  15 minutes
Cooking Time:            14 minutes

Bon appetit,
Toma and Anita

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Black Bean Salad with Rosemary Roasted Tomatoes

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