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Recipe Name: Black Bean - Cucumber Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 12

350 Gram(s) Black beans
2 Cucumbers
1 Teaspoon(s) Salt
1/2 White wine vinegar
1 Red onion
1 Yellow bell pepper
Fresh thyme twigs
Soak beans at least 4 hours. Drain. 2. Cook the beans in lightly
salted water with some fresh thyme twigs Use low heath so that the
beans will not turn mushy. Rinse the beans in cold water after
cooking. Cut out the ends of the cucumbers. Take out the seeds from
one of the cucumbers. Put the scraped seeds and the another cucumber
to food processor. Add 1 tsp salt and the vinegar. 4. Cut the bell
pepper, red onion and the cucumer with seeds taken off to make small
cubicles. 5. Add 1/2 tsp salt to the cucumber cubicles, wait the fluid
come out and dry. 6. Mix the cold beans, cucumber mix and the
cubicles. Taste and add salt if needed. Recipe By : Allt om mat 16/96
Posted to MC-Recipe Digest V1 #290 Date: Sun, 10 Nov 1996 19:43:26 GMT
From: Eija Sipila <> NOTES : This was part of the
buffet menu for 12 persons. It was very nice looking at the picture.
Original name was black bean gazpacho but it is a salad, not soup.

Nutrition (calculated from recipe ingredients)
Calories: 66
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 382.2mg
Potassium: 136.9mg
Carbohydrates: 9.9g
Fiber: 2.7g
Sugar: 0g
Protein: 3g

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