Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Salads
Main dish Side dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Mustard, Dijon
2 ts Cumin, ground
1/2 ts Oregano
Salt and pepper to taste
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
