Roasted Pepper & Black Bean Salad
:)
Yield
8 servingsPrep
9 hrsCook
10 minReady
9 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
black beans, dried
or 3 cups black beans; cooked |
|
| 2 | each |
sweet bell peppers
red |
|
| 2 | each |
sweet bell peppers
yellow |
|
| 1 | cup |
corn
fresh or frozen, thawed |
|
| 1 | each |
jalapeño pepper
chopped |
*
|
| Dressing | |||
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
sugar
|
|
| 1 | each |
garlic cloves
large |
|
| ⅓ | cup |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ⅓ | cup |
basil
fresh, chopped |
*
|
| 4 | each |
scallions, spring or green onions
chopped, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
black beans, dried
or 3 cups black beans; cooked |
|
| 2 | each |
sweet bell peppers
red |
|
| 2 | each |
sweet bell peppers
yellow |
|
| 237 | ml |
corn
fresh or frozen, thawed |
|
| 1 | each |
jalapeño pepper
chopped |
*
|
| Dressing | |||
| 3E+1 | ml |
lemon juice
fresh |
|
| 15 | ml |
red wine vinegar
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
sugar
|
|
| 1 | each |
garlic cloves
large |
|
| 79 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 79 | ml |
basil
fresh, chopped |
*
|
| 4 | each |
scallions, spring or green onions
chopped, for garnish |
|
Directions
Half the bell peppers lengthwise, removing seeds and stems. If using dry beans, rinse well, drain, and add water to cover by 3 inches. 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℉ (230℃).
Place cut peppers on broiling pan, 3 inches from heat.
Turn frequently until skins are blackened. Cool. Remove skins, and cut into 1inch squares. Combine in serving bowl with beans.
Combine dressing ingredients thoroughly; toss with beans and peppers.
Garnish with scallions.
