South Western Roasted Pepper And Black Bean Salad

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south western Roasted Pepper And Black Bean Salad

 

1 1/4 cups dry black beans or

3 cups black beans, cooked

2 red bell peppers

2 yellow bell peppers

 

Dressing;

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1/2 teaspoon ground cumin

1 teaspoon 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

 

Half the bell peppers lengthwise, removing seeds and

stems.

If using dry beans, rinse well, drain, and add water

to cover by 3 " . Let soak overnight.

Drain and rinse soaked beans, discarding water. Add

fresh water to cover by 3 inches.

Bring to boil, then loosely cover pot and simmer for

about one hour, until tender but not mushy; season to

taste with salt.

Preheat oven to 450 degrees.

Place cut peppers on broiling pan, 3 " from heat. Turn

frequently until skins are blackened. Cool.

Remove skins, and cut into 1 " squares. Combine in

serving bowl with beans.

Combine dressing ingredients thoroughly; toss with

beans and peppers.

Garnish with scallions.

 

 

 

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