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Black Bean Salad (Randelman)
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CATEGORY
CUISINE
TAG
YIELD
Vegetables, Grains
Cuban
Salads, Appetizers, Vegetables
8
Servings
INGREDIENTS
1
lb
Black beans, soaked
1
Bay leaf
1
lg
Red onion, chopped
1
lg
Red bell pepper, chopped
1
lg
Yellow bell pepper, chopped
1
bn
Fresh parsley, chopped
3
tb
Chopped cilantro
3
ts
Cumin
1/4
c
Lemon juice
1/2
ts
Tabasco
Salt & pepper to taste
INSTRUCTIONS
Cook black beans with bay leaf til tender but not cracked open. When
cooked, drain & cool.
Remove bay leaf, toss black beans with remaining ingredients & adjust
seasonings. Transfer to a serving bowl & refrigerate till shortly before
serving. Serve at room temperature.
Randelman & Schwartz, "Memories of a cuban Kitchen"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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