Black bean salad (randelman)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Black beans, soaked |
| 1 | Bay leaf | |
| 1 | large | Red onion, chopped |
| 1 | large | Red bell pepper, chopped |
| 1 | large | Yellow bell pepper, chopped |
| 1 | bunch | Fresh parsley, chopped |
| 3 | tablespoons | Chopped cilantro |
| 3 | teaspoons | Cumin |
| ¼ | cup | Lemon juice |
| ½ | teaspoon | Tabasco |
| Salt & pepper to taste | ||
Directions
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"
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