Recipes
Black Bean Salad
Source: Bob Pastorio
Servings: Serves 6 to 8
Description:
A richly herbed vegetarian bean salad that can be served cold or at room temperature.
- Ingredients:
- 3 cups cooked black beans
- 1 red bell pepper, seeded and cut into 1/4-inch dice
- 3 scallions sliced into 1/4-inch rounds
- 2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
- 6 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 5 tablespoons chopped fresh cilantro
- 2 tablespoons fresh oregano leaves
- 1 tablespoon chopped Kateri'sTM rosemary leaves
- 1 teaspoon coarsely ground black pepper
- 1 to 3 teaspoons hot pepper sauce
- 1 tablespoon apple cider vinegar
Instructions:
Combine all the ingredients in a bowl and toss. Let the salad rest, loosely covered, at room temperature for at least 1 hour before serving.
Shenandoah Growers suggests:
This is full-flavored and works well with other richly flavored foods. Good with barbecue, grilled foods and sharply-seasoned foods. To make it spicier, add hot sauces or chopped chili peppers to taste. Other beans can be added for eye and taste appeal.