Title: Black bean salad (randelman)
 Categories: Salads, Appetizers, Vegetables
      Yield: 8 Servings
 
      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
 
  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"