| 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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