Black Bean and Bell Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Black beans teamed with the red, yellow and green bell peppers provide an interesting contrast in color and texture. Ingredients:
1/2 cup water |
16 dates (about 4 ounces), pitted, finely chopped |
1/2 cup fresh lime juice |
6 tablespoons extra-virgin olive oil |
2 tablespoons dried oregano |
4 teaspoons honey |
4 teaspoons ground cumin |
4 teaspoons ground coriander |
4 15-ounce cans black beans, rinsed, drained |
1/2 cup chopped red bell pepper |
1/2 cup chopped yellow bell pepper |
1/2 cup chopped green bell pepper |
1/2 cup chopped red onion |
1/2 cup chopped fresh parsley |
Directions:
1. For Vinaigrette: Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
2. Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
3. For salad: Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
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