Black bean salad with chilies

Yield: 4 servings

Measure Ingredient
2 cans Beans, black (15 oz ea); drained and rinsed
6 Scallions; green part only; thinly sliced
1 cup Tomatoes, cherry; stemmed and quartered
1 small Bell pepper, yellow or red; seeded and finely diced
2 Peppers, jalapeno; seeded and finely chopped
1 Pepper, serrano; seeded and finely chopped
¼ cup Cilantro, fresh; finely chopped
¼ cup Vinegar, sherry
2 tablespoons Canola oil
2 tablespoons Vegetable stock
1 teaspoon Mustard, Dijon
2 teaspoons Cumin, ground
½ teaspoon Oregano
Salt and pepper to taste

In a large bowl, combine beans, scallions, cherry tomatoes, yellow or red peppers, jalapeno and serrano chilies and cilantro.

In a small bowl, whisk together sherry vinegar, oil, vegetable stock, mustard, cumin and oregano. Pour over the bean mixture and toss until all ingredients are coated. Season with salt and pepper. Serves 4 as a main dish; 6 as a side dish.

Adapted from a recipe in Eating Well, July-Aug 1993/MM by DEEANNE

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