| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans, Salads |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dried Black Beans |
| 1 |
|
Clove Garlic |
| 1 |
|
Tomato; Peeled, Seeded, Finely Diced |
| 1 |
|
Mango; Peeled, Seeded, Finely Diced |
| 1/2 |
|
Scotch Bonnet Chili; Minced |
| 1/2 |
bn |
Scallions; Thinly Sliced |
| 1 |
tb |
Cilantro; Chopped |
| 1 |
tb |
Mint; Chopped |
| 1 |
tb |
Red Onion; Chopped |
| 2 |
tb |
Fresh Lime Juice |
| 3 |
tb |
Extra Virgin Olive Oil |
|
|
Salt And Freshly Ground Black Pepper |
INSTRUCTIONS
Rinse the black beans with water and soak in cold water to cover overnight.
The next day, place the beans in a saucepan with the garlic and water to
cover. Bring the beans to a boil, reduce the heat and simmer for 1 to 1 1/2
hours or until tender. Drain the beans and refresh under cold water. Add
the remaining ingredients and toss to mix. Correct the seasoning, adding
salt, pepper or lime juice to taste.
NOTE: This salad tastes best when made ahead of time and allowed to
marinate
Recipe by: Mark Militello (Mark's Las Olas, Fort Lauderdale)
Posted to MasterCook Digest V1 #407 by "Carrie"
<carriejmclain@worldnet.att.net> on Jan 18, 1998
A Message from our Provider:
“The rapture! Separation of church and state”