Middle Eastern Style Black Bean Salad |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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Very good for a nice lunch. I like to make the day before and have it the next day, so all the flavors have melded together. Cook time includes chill time. Ingredients:
3 1/2 cups cooked drained black beans (approx. 1 cup dried) |
1/2 cup finely diced red onion |
1 large tomato, seeded and diced |
1 small green pepper, seeded and diced |
1 medium cucumber, seeded and diced |
1/2 cup chopped parsley |
1 tablespoon chopped fresh mint or 1 teaspoon dried mint |
1/4 cup lemon juice |
1 teaspoon cumin |
1/4 teaspoon salt, to taste |
1/4 teaspoon pepper |
1/4 cup olive oil |
Directions:
1. Mix all salad ingredients together, place to the side while making the dressing.
2. To make dressing, mix lemon juice with cumin, salt and pepper.
3. Beat in olive oil.
4. Fold into reserved salad.
5. Chill several hours to enhance flavor.
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