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Brazillian Black Bean And Red Pepper Salad

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

2		To 3 cups of regular dried
		Black beans
1		Red pepper, diced
1		Green pepper, diced
2		To 3 finely chopped carrots
2		To 3 cloves of garlic
1/2	c	Finely chopped fresh
		Cilantro or fresh parsley
1/2	c	Rice wine vinegar
3	T	Water
1	T	Ground cumin, more if
		Desired), Desired
		Dash of hot red pepper
		Flakes
		Dash of salt, if desired

INSTRUCTIONS

Pick through beans and soak overnight with plenty of water tocover.  In
the morning, drain the beans and add fresh water to cover.  Place beans
over heat.  Add one clove of garlic and bring to a  moderate boil.
Cook beans for approximately 30-45 minutes until  beans are tender but
NOT SOFT and mushy. The beans should be firm  enough to hold their
shape.  Keep a close eye on their progress.  When beans are cooked to
the tender stage, remove garlic and drain.  Place warm beans in a large
serving bowl.  While beans are cooking, chop and dice the red and green
peppers and  carrots.  Add them to the beans.  In a 2-cup measuring cup
(or  something similiar),combine the rice wine vinegar, water, cumin
and  other ingredients.  Mince the remaining garlic and add it to the
rice  vinegar dressing. Stir well to combine ingredients.  Toss the
bean and vegetable mixture withtherice wine vinegar dressing.  Cover
and refrigerate for a few hours before serving. I think  tossintg warm
beans with dressing enhances the flavors more than if  using cold
beans.  The rice wine vinegar is fairly sweet and very mild. It makes
an  exceptionally delicious replacement for olive oil in just about any
salad dressing recipe. The lemon-y cilantro adds a wonderful flavor;
especially when combined with the cumin.  Try to use fresh cilantro.
Dired cilantro just does not have the same impact. You can substitute
fresh parsley if desired.  Serve the bean salad over rice and spoon a
little dressing over it.  The red and green peppers add beautiful color
and contrast nicely  with the black beans and cilantrol.  Together it
makes for an  attractive presentation on the plate.  Enjoy.  I really
get a lot of very useful information from this list.  I especially
lovetrying the recipes.  From: Paula Hollis <P_HOLLIS@unhe.unh.edu>.
Fatfree Digest [Volume 10  Issue 16] Aug. 26, 1994. Formatted by Sue
Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 653 Calories From Fat: 37 Total Fat: 4.4g Cholesterol: 0mg Sodium: 962mg Potassium: 3385.2mg Carbohydrates: 170g Fiber: 41.6g Sugar: 18.7g Protein: 36.6g