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9 hours
Prep: 9 hours
Cook: 10 minutes
224 calories per serving view nutrition facts
6-8 servings
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| 1 1/4 | cups | black beans, dried | or 3 cups black beans; cooked |
| 2 | each | sweet bell peppers | red |
| 2 | each | sweet bell peppers | yellow |
| Dressing | |||
| 2 | tablespoons | lemon juice | fresh |
| 1 | tablespoon | red wine vinegar | |
| 1/2 | teaspoon | cumin | ground |
| 1 | teaspoon | sugar | |
| 1 | each | garlic clove | large |
| 1/3 | cup | olive oil | |
| 1 | x | salt and black pepper | to taste |
| 1/3 | cup | basil | fresh, chopped |
| 4 | each | scallions, spring or green onions | chopped, for garnish |
Half the bell peppers lengthwise, removing seeds and stems.
If using dry beans, rinse well, drain, and add water to cover by 3 inches. Let soak overnight.
Drain and rinse soaked beans, discarding water. Add fresh water to cover by 3 inches.
Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt.
Preheat oven to 450 degrees F.
Place cut peppers on broiling pan, 3 inches from heat.
Turn frequently until skins are blackened. Cool. Remove skins, and cut into 1inch squares. Combine in serving bowl with beans.
Combine dressing ingredients thoroughly; toss with beans and peppers.
Garnish with scallions.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 2.0g | 9% |
| Sugars 2.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 11% | Vitamin C | 581% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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