Bohnen salst (black bean salad)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Black beans |
| 1 | Green pepper | |
| 3 | Stalks celery | |
| 6 | Green onions | |
| 1 | small | Onion |
| ⅔ | cup | White vinegar |
| ⅔ | cup | Sugar |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | teaspoon | Ground caraway seed |
| ⅔ | cup | Pumpkin seed oil |
Directions
Cook black beans until tender. Drain and blanche with cold water. Chop pepper, celery, and onions. Add to beans. Boil vinegar and sugar. Add salt, pepper, caraway seed and oil. Mix liquid mixture thoroughly before pouring over beans. Let set in refrigerator for two hours before serving.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998
Related recipes
- 881634 black bean & corn salad
- Black & white bean salad
- Black and white bean salad
- Black bean & rice salad
- Black bean and rice salad
- Black bean salad
- Black bean salad #1
- Black bean salad #2
- California black bean salad
- Cold bean salad
- Easy black bean salad
- Italian bean salad
- Mexican black bean salad+
- Middle eastern black bean salad
- Orange bean salad
- Quick bean and rice salad
- Southwest black bean salad
- Spicy black bean salad
- String bean salad
- Thai corn black bean salad