Roasted Pepper & Black Bean Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 1/4 cup dry black beans |
2 red bell peppers |
1 yellow bell pepper |
2 tbsp lemon juice |
1 tbsp red wine vinegar |
1/2 tsp ground cumin |
1 tsp sugar |
1 tbsp garlic, minced |
1/3 cup extra virgin olive oil |
1/3 cup fresh basil, chopped |
4 scallions, chopped |
Directions:
1. Rinse beans well, drain and add cold water to cover by 3-inches. Let soak overnight. Drain and rinse soaked beans, discarding water. Add fresh water to cover by 3-inches. Bring to a boil, then loosely cover pot and simmer for about one hour until tender but not mushy; season to taste with salt and pepper.
2. Place peppers on a baking sheet underneath the broiler. Roast peppers, turning until charred on all sides. Remove from oven and steam in a bag (paper or plastic zip-lock), about 20 minutes. Remove skins and seeds. Cut into large dice. Combine in a serving bowl with beans. Combine dressing ingredients thoroughly and toss with the beans and peppers. Garnish with scallions.
|
|