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
c
Cilantro, fresh; finely chopped
1/4
c
Vinegar, sherry
2
tb
Canola oil
2
tb
Vegetable stock
1
ts
Mustard, Dijon
2
ts
Cumin, ground
1/2
ts
Oregano
Salt and pepper to taste
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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