Mexican black bean salad+

Yield: 8 servings

Measure Ingredient
3 cups Black beans, (uncooked) cooked till tender
2 \N Bay leaves, (cooked with the beans)
½ large Red onion, chopped in 1/3\" dice)
1/16 cup Lemon juice
⅛ cup Red wine vinegar
1 tablespoon Cumin
1 tablespoon Coriander, ground
1½ tablespoon Paprika
⅝ cup Vegetable oil
½ \N Red bell pepper, seeded and diced
1 \N Green bell pepper, seeded diced
¼ bunch Celery, chopped
¾ tablespoon Crushed garlic
¾ tablespoon Spike
½ teaspoon Cayenne
⅛ cup Cilantro
½ tablespoon Salt
1¼ tablespoon Chili powder


Put your beans on to cook.

While beans are cooking, chop vegetables and make dressing.

Let beans cool and when cool, mix everything together. Put in covered dish and place in refrigerator to let flavors blend for a couple hours.

I got this wonderful recipe in the deli kitchen of my co-op.

Mary Riemerman

Submitted By MARY RIEMERMAN On 04-02-95

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