Roasted Pepper & Black Bean Salad

Name: Roasted Pepper and Black Bean Salad
Prep time: P1D1H
Total time: P1D1H
Yield: 8
Cuisine: Fusion
Ingredients: black beans, dried; sweet bell peppers; sweet bell peppers; corn; jalapeño pepper; lemon juice; red wine vinegar; cumin; sugar; garlic cloves; olive oil; salt and black pepper; basil; scallions, spring or green onions

Submitted by felinfoel

YIELD

8 servings

PREP

9 hrs

COOK

10 min

READY

9 hrs

Ingredients

1 ¼

CUPS BLACK BEANS, DRIED
or 3 cups black beans; cooked

EACH SWEET BELL PEPPERS
red

EACH SWEET BELL PEPPERS
yellow

CUP CORN
fresh or frozen, thawed

EACH JALAPEÑO PEPPER
chopped *

Dressing

TABLESPOONS LEMON JUICE
fresh

TABLESPOON RED WINE VINEGAR

TEASPOON CUMIN
ground

TEASPOON SUGAR

EACH GARLIC CLOVES
large

⅓

CUP OLIVE OIL

X SALT AND BLACK PEPPER
to taste *

⅓

CUP BASIL
fresh, chopped *

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.