Black Bean Salad (randelman)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Cuban | Appetizers, Salads, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | lb | Black beans, soaked |
| 1 | Bay leaf | |
| 1 | Red onion, chopped | |
| 1 | Red bell pepper, chopped | |
| 1 | Yellow bell pepper, chopped | |
| 1 | Fresh parsley, chopped | |
| 3 | T | Chopped cilantro |
| 3 | t | Cumin |
| 1/4 | c | Lemon juice |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 28
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 21.4mg
Potassium: 281.2mg
Carbohydrates: 5.5g
Fiber: 1.7g
Sugar: 1.3g
Protein: 1.5g