Recipe - Black Bean Salad (Randelman)

1 pound Black beans, soaked
1 Bay leaf
1 lg Red onion, chopped
1 lg Red bell pepper, chopped
1 lg Yellow bell pepper, chopped
1 bn Fresh parsley, chopped
3 tablespoon Chopped cilantro
3 teaspoon Cumin
One fourth cup Lemon juice
One half teaspoon Tabasco
Salt & pepper to taste

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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini