Black Bean and Bell Pepper Salads
Yield: 8 Servings
Ingredients Vinaigrette:
| 1/4 cup |
water |
| 16 dates |
(about 4 ounces),
pitted, finely chopped |
| 1/4 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 |
Ingredients Salad:
| 4 - 15 ounces |
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 |
Method:
FOR VINAIGRETTE:
- Boil water and dates in heavy small saucepan for 2 minutes.
- Remove from heat; cover and let stand 1 hour to soften.
- Transfer date mixture to blender. Add lime juice, oil, oregano, honey,
cumin and corinader and puree.
- 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.)
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.)
Source: CAHS Department
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