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-> [Roasted, Salads, Side-dishes, Vegetables] -> [Roasted pepper and black bean salad Recipe] |
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Roasted pepper and black bean salad
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| Artist: |
_ |
| Categories: |
Roasted, Salads, Side-dishes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/4
| cup | Dry black beans or | | 3
| cup | Black beans, cooked | | 2
| | Red bell peppers | | 2
| | Yellow bell peppers | | | DRESSING | | 2
| tbsp | Fresh lemon juice | | 1
| tbsp | Red wine vinegar | | 1/2
| tsp | Ground cumin | | 1
| tsp | Sugar | | 1
| large | Garlic clove, minced | | 1/3
| cup | Olive oil | | | Salt and pepper, to taste | | 1/3
| cup | Fresh basil, chopped | | 4
| | Scallions, chopped (garnish) |
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Procedures:
| 1 | Half the bell peppers lengthwise, removing seeds and stems. | | 2 | If using dry beans, rinse well, drain, and add water to cover by 3". | | 3 | Let soak overnight. | | 4 | Drain and rinse soaked beans, discarding water. | | 5 | Add fresh water to cover by 3". | | 6 | Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt. | | 7 | Preheat oven to 450°F. | | 8 | Place cut peppers on broiling pan, 3" from heat. | | 9 | Turn frequently until skins are blackened. | | 10 | Cool. | | 11 | Remove skins, and cut into 1" squares. | | 12 | Combine in serving bowl with beans. | | 13 | Combine dressing ingredients thoroughly; toss with beans and peppers. | | 14 | Garnish with scallions. | | 15 | Yield: 6 to 8 servings |
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