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Randy Smith

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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