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Black Bean with Peppers & Cumin Vinaigrette

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Submitted by katiefitz

YIELD

4 servings

PREP

?

COOK

?

READY

2 hrs

Ingredients

1 ¼ 296
CUPS ML BLACK BEANS
dried, soaked
4 946
CUPS ML WATER
1 1
EACH EACH BAY LEAVES *
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML RED WINE VINEGAR
1 1
CLOVE CLOVE GARLIC
minced
¼ 1.3
TEASPOON ML CUMIN
1 5
TEASPOON ML RED HOT PEPPER SAUCE
1 15
TABLESPOON ML CILANTRO
chopped
2 3E+1
TABLESPOONS ML OLIVE OIL
½ 0.5
EACH EACH SWEET RED BELL PEPPERS
diced
½ 0.5
EACH EACH SWEET YELLOW BELL PEPPERS
diced
½ 0.5
EACH EACH GREEN BELL PEPPERS
diced
1 1
EACH EACH RED ONION
diced
4 4
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced

Directions

Drain beans and rinse well.

Put in a large pot with the water and bay leaf.

Bring to a boil and simmer for 1 to 1½ hours.

Drain.

Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro and olive oil in a small bowl.

Pour over warm beans. Toss well. Add remaining ingredients.

Toss gently, garnish with fresh cilantro and serve at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 454g (16.0 oz)
Amount per Serving
Calories 173 37% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 318mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 26%
Sugars g
Protein 13g
Vitamin A 15% Vitamin C 135%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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