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Black Bean Salad With Chilies main dish, salads, chili, side dish, vegetarian 2 can beans, black (15 oz ea); drained and rinsed 6 scallions; green part only; thinly s 1 cup tomatoes, cherry; stemmed and quartered 1 small bell pepper, yellow or red; seeded and finely diced 2 peppers, jalapeno; seeded and finely chopped 1 pepper, serrano; seeded and finely chopped 1/4 cup cilantro, fresh; finely chopped 1/4 cup vinegar, sherry 2 tablespoon canola oil 2 tablespoon vegetable stock 1 teaspoon mustard, dijon 2 teaspoon cumin, ground 1/2 teaspoon oregano 1 salt and pepper to taste In a large bowl, combine beans, scallions, cherry tomatoes, yellow or red peppers, jalapeno and serrano chilies and cilantro. In a small bowl, whisk together sherry vinegar, oil, vegetable stock, mustard, cumin and oregano. Pour over the bean mixture and toss until all ingredients are coated. Season with salt and pepper. Serves 4 as a main dish; 6 as a side dish. Adapted from a recipe in Eating Well, July-Aug 1993/MM by DEEANNE Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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