Black Bean and Bell Pepper Salad
Course
Beans
Servings
8
servings
Servings
8
servings
Ingredients
Vinaigrette
1/2
teaspoon
salt
2
tablespoons
oregano
dried
4
teaspoons
cumin
ground
4
teaspoons
coriander
ground
1
tablespoon
honey
1/2
cup
lime juice
fresh
2
tablespoons
water
1/4
cup
extra-virgin olive oil
Salad
4
15-ounce cans
black beans
rinsed, drained
1
red bell pepper
chopped
1
yellow bell pepper
chopped
1
green bell pepper
chopped
1/2
cup
red onion
finely chopped
1/2
cup
cilantro
chopped
16
about 4 ounces
dates
pitted, finely chopped (optional)
1
jalapeño
optional, washed and chopped
Instructions
Vinaigrette
Place salt, pepper, oregano, cumin and coriander in small bowl.
Add honey and mix. Add lemon juice and water; mix well.
Pour in extra virgin olive oil in a slow stream, mixing constantly.
Adjust salt and pepper to taste.
Salad
Place beans, bell peppers, onion, dates and parsley in large bowl and mix.
Add in chopped jalapeño if desired and mix well.
Drizzle vinaigrette to coat and toss well.
Recipe Notes
Can be made day ahead.
Modified from
Epicurious Black Bean and Bell Pepper Salad