Cookbook: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)

Preparation

 * 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.
 * 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.