BLACK BEAN AND BELL PEPPER SALAD
Steps:
- For Vinaigrette:
- Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
- Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
- For salad:
- Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
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Tenzing Tamang
[email protected]Meh.
gift ezekiel
[email protected]This salad is a great way to use up leftover black beans and bell peppers. It's also a really healthy and filling meal. I like to add a bit of chopped cilantro and jalapeno to give it a little extra kick.
Blessings Phiri
[email protected]Not bad!
saifullah noman
[email protected]Easy and delicious! I made this salad for a quick lunch and was really impressed with how flavorful it was. The dressing is simple but packs a punch, and the black beans and bell peppers provide a nice crunch. I will definitely be making this again.
Buxial.khan.jamali Buxial.khan.jamali
[email protected]This salad was a hit at my last potluck! The combination of black beans, bell peppers, and dressing is delicious and refreshing. I especially love the addition of corn and avocado, which add a bit of sweetness and creaminess. I will definitely be mak