Black beans teamed with the red, yellow and green bell peppers provide an interesting contrast in color and texture.
1/2 cup fresh lime juice
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.)
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.)