2 can beans, black (15 oz ea), drained and rinsed
6 scallions, green part only; thinly s
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
1/4 cup cilantro, fresh, finely chopped
1/4 cup vinegar, sherry
2 tbsp canola oil
2 tbsp vegetable stock
1 tsp mustard, dijon
2 tsp cumin, ground
1/2 tsp oregano
1 salt and pepper to taste
Directions
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
Servings: 4 servings
Black Bean Salad With Chilies Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Salad; Vegetable
The History of Recipes
We can follow the history of `recipes` back into distant history, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that is, mostly, these ancient recipes were just simple hieroglyphic instructions for preparing food.
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We hope you enjoy this Black Bean Salad With Chilies recipe.
