Black Bean Salad

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Quick Black Bean Salad

 

Ingredients:

 

2 16-ounce cans black beans

1 sweet yellow pepper, cored, seeded and diced

1 sweet red pepper, cored, seeded and diced

1/4 cup chopped red onion

2 tablespoons sherry vinegar

1-teaspoon ground cumin

4 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

 

Directions:

 

Turn the cans of beans upside down

and open them from the bottom.

This makes it easier to remove the beans.

Dump the beans into a colander

and rinse them with cold water.

Drain them well and place them in a mixing bowl.

Fold in the yellow and red pepper and the onion.

Beat the vinegar and cumin together,

and then beat in the oil.

Fold the dressing into the bean mixture

and season with salt and pepper.

Transfer the salad to a serving dish and cover.

It can be kept at room temperature for many hours

before serving or refrigerated.

Remove it from refrigerator at least 1 hour

before serving.

This is very pretty served in cups made

from Bibb lettuce leaves.

Yield: six servings.

 

Nutritional analysis per serving:

169 calories, 9 grams fat, 0 milligrams cholesterol,

422 milligrams sodium, 5 grams protein,

17 grams carbohydrate.

 

 

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My Special Thought To You:

 

Life Is Not A Race, But A Journey To Be Savored

Each Step Of The Way!!