Tuesday, August 17, 2010

Lisa's Rainbow Black Bean Salad


Lisa's Rainbow Black Bean Salad
I made this salad up based on the brightly colored rainbow peppers I found at the farm stand last week. After I served it at a bar-b-que Sunday night I had a few requests for the recipe so I thought I would post it here. If you can't find rainbow peppers, replace them with a mix of red, yellow and orange bell peppers. Cilantro would also be a nice addition here if you have it on hand.
Serves 4-6

15oz cooked black beans (or 1 can rinsed well)
2 small rainbow peppers, diced small
½ small onion, diced small
1 large handful blanched string beans, chopped into 1-inch pieces
1 large scallion - green and white part, chopped
fresh flat leaf parsley, chopped course

Juice of one lime
1 tablespoons olive oil
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon honey
⅛-¼ teaspoon cayenne pepper 
fresh flat leaf parsley, chopped course

Whisk the lime juice, oil, cumin, salt, honey, and cayenne pepper in a large bowl
Add the remaining ingredients and toss to combine.
Refrigerate at least one hour to let the flavors combine.
Salad will keep for 3 days in the refrigerator.

3 comments:

  1. This was soooooo good. I AM going to make this for the next meal. YUUUM

    ReplyDelete

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