Black Bean Salad with Chilies

Categories: Vegetarian | Vegan | Salads | Main dish | Side dish

Serves: 4 Servings

Ingredients:

2 cn Beans, black (15 oz ea);
-drained and rinsed
6 Scallions; green part only;
-thinly sliced
1 c Tomatoes, cherry; stemmed
-and quartered
1 sm 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 c Cilantro, fresh; finely
-chopped
1/4 c Vinegar, sherry
2 tb Canola oil
2 tb Vegetable stock
1 ts Mustard, Dijon
2 ts Cumin, ground
1/2 ts Oregano
Salt and pepper to taste

Instructions:
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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