Black Bean and Bell Pepper Salad Recipe

Black beans teamed with the red, yellow and green bell peppers provide an interesting contrast in color and texture.

Serves 8.

INGREDIENTS

vinaigrette

1/2 cup water

16 dates (about 4 ounces), pitted,
finely chopped

1/2 cup fresh lime juice

6 tablespoons extra-virgin olive oil

2 tablespoons dried oregano

4 teaspoons honey

4 teaspoons ground cumin

4 teaspoons ground coriander

salad

4 15-ounce cans black beans, rinsed, drained

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

1/2 cup chopped green bell pepper

1/2 cup chopped red onion

1/2 cup chopped fresh parsley

DIRECTIONS

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.)

Tags: Bean, Bell, Black, Pepper, Salad