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Black Bean Salad
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Ingredients (use vegan versions):
- 1 bag dried black beans
- 1 bag frozen corn
- 1 green pepper, diced
- 1 red pepper, diced
- 3 tomatoes, diced
- 1/2 small red onion, diced
- handful cilantro, minced
- 8 cups water
- 1/4 cup lemon juice
- 1/4 cup white vinegar (preferably herb)
- salt and pepper to taste
Directions:
Soak beans overnight. Cook beans: cover with water, bring to boil, lowerheat and simmer
until done, 1 to 1.5 hours. Cook corn in separate pot. Drain both and let cool. Add the
red pepper, green pepper, tomatoes and red onion. Add lemon juice and vinegar. Toss
well. Add salt and pepper to tase. Refrigerate for a couple of hours to let the
ingredients combine. Delicious with rice or as a side dish at a barbeque!
Serves: 12-15
Preparation time: two hours
Nutrition Information: Fat free, except for fat contained in the beans.
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