Black bean salad with three roasted peppers

6 servings

Ingredients

Quantity Ingredient
1 pounds Black (turtle) beans, soaked overnight and drained
2 slices 1/4\" thick, fresh Ginger
1 each Bay leaf
5 cups Water
2 larges Red, Orange, & Yellow
Bell Pepper
1 teaspoon Cumin Seeds
1 teaspoon Coriander Seeds, Crushed
2 tablespoons Fresh Lime Juice
1 teaspoon Lime Zest
3 tablespoons Chopped Cilantro
1 small Avocado
2 eaches Ripe Salad Tomatoes, peeled, seeded and chopped
1 pounds Green Beans, Trimmed and steamed until tender
½ tablespoon Fresh Lime Juice
Olive Oil Spray
¼ teaspoon Herb Salt
¾ cup Tomato-Vegetable
Juice or
Water
1 each Roasted Pepper From
Salad 2 T Virgin Olive
Oil

Directions

DRESSING

Place the drained beans, ginger, bay leaf and water in a saucepan and bring to a boil. Cover, reduce heat to LOW and gently boil until beans are tender, 45-75 min. Drain the beans and cool them in clear water. Drain again, transfer to a bowl and spray the beans with olive oil. Gently mix with your hands and set aside, covered [May be prepared 1 or 2 days in advance, covered and refrigerated].

Individually roast the Peppers over open heat until they are evenly charred. Place them in a covered bowl to steam for 10 min., then scrape off the charred skins with a knife. Slit the peppers open; seed and de-vein them, and cut into long slivers. To make the dressing, roast the cumin and coriander seeds in a small pan over moderate heat until they darken a few shades. Place the seeds, the remaining dressing indgredients, and one roasted pepper in a blender and process until creamy. Just before serving, peel, seed and dice the avocado, sprinkle with lime juice. Pour 1 third of the dressing over the beans and gently mix. On individual plates or a platter, arrange black beans, peppers and tomatoes, green beans and avocado.

Top with remaining dressing and drizzle with olive oil.

TO ALL Submitted By MIKE NICHOLS SUBJ BLACK BEANS??? On 07-10-95

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