Black bean salad #2
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Black bean salad #2
  Salad    Beans  
Last updated 6/12/2012 1:08:56 AM. Recipe ID 35657. Report a problem with this recipe.
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      Title: Black bean salad #2
 Categories: Salad
      Yield: 6 Servings
 
      1 lb Black beans
           Coarse salt; to taste
      2    Red bell peppers
      1    Yellow bell pepper
      2    Jalapeno peppers
      1    Clove garlic; crushed
    2/3 c  Virgin olive oil
      1    Lime; juice only
    1/2 c  Fresh orange juice
           Freshly ground pepper; to
           -taste
      6    Scallions
    1/2 c  Coriander leaves; chopped
 
  From: Joel Ehrlich 
  
  Date: 20 Jun 95 08:08:13 -0800
  
  Responding to: mmeahan@aol.com (Mmeahan) Soak the beans in cold water
  to cover overnight. Drain. Cover with fresh cold water. Simmer gently
  for about one hour or more (depending on the age of the beans),
  adding salt after the first 30 minutes. Cut the peppers into quarters
  or eighths. Remove the seeds and veins. Place them skin side up on
  foil on a rack. Broil until the skins blister and blacken. Place the
  peppers in a sealed plastic or paper bag. Set aside to cool. Remove
  the skins with your fingers. Chop the peppers. Place them in a large
  serving bowl. Seed, de-vein and chop the jalapeno chilies. Add to the
  bowl. Make the dressing while the beans are cooking. Place the garlic
  in a small jug or cup. Add the oil, lime and orange juices. Mix well.
  Season to taste. Drain the beans.  Place them in the serving bowl
  with the peppers. Remove the garlic from the dressing. Add the
  dressing while the beans are still warm. Toss well and when the beans
  have cooled. Add the scallions and coriander. Correct seasoning.
  Serve.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe




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Recipe ID 35657 (Apr 03, 2005)

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