Roasted Pepper and Black Bean Salad

9 hours Prep: 9 hours Cook: 10 minutes

224 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

1 1/4	cups	black beans, dried	or 3 cups black beans; cooked
2	each	sweet bell peppers	red
2	each	sweet bell peppers	yellow

Dressing
2	tablespoons	lemon juice	fresh
1	tablespoon	red wine vinegar
1/2	teaspoon	cumin	ground
1	teaspoon	sugar
1	each	garlic clove	large
1/3	cup	olive oil
1	x	salt and black pepper	to taste
1/3	cup	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 degrees F.

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.

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Nutrition Facts

Serving Size 234g

Amount per Serving

Calories 224 74% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 8mg	0%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	9%
Sugars 2.0g
Protein 2.0g	5%

Vitamin A	11%		Vitamin C	581%
Calcium	4%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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