Recipe - Brazillian Black Bean And Red Pepper Salad

2 To 3 cups of regular dried
Black beans
1 lg Red pepper, minced
1 lg Green pepper, minced
2 To 3 finely chopped carrots
2 To 3 cloves of garlic
One half cup Finely chopped fresh
Cilantro or fresh parsley
One half cup Rice wine vinegar
3 tablespoon Water
1 tablespoon Ground cumin (more if
Desired)
x Dash of hot red pepper
Flakes
x Dash of salt (if desired)

Pick through beans and soak overnight with plenty of water tocover. In the
morning, drain the beans and add fresh water to cover.

Place beans over heat. Add one clove of garlic and bring to a moderate
boil. Cook beans for approximately 3045 minutes until beans are tender
but NOT SOFT and mushy. The beans should be firm enough to hold their
shape. Keep a close eye on their progress.

When beans are cooked to the tender stage, remove garlic and drain. Place
warm beans in a large serving bowl.

While beans are cooking, chop and dice the red and green peppers and
carrots. Add them to the beans. In a 2cup measuring cup (or something
similiar),combine the rice wine vinegar, water, cumin and other
ingredients. Mince the remaining garlic and add it to the rice vinegar
dressing. Stir well to combine ingredients.

Toss the bean and vegetable mixture withtherice wine vinegar dressing.
Cover and refrigerate for a few hours before serving. I think tossintg warm
beans with dressing enhances the flavors more than if using cold beans.

The rice wine vinegar is fairly sweet and very mild. It makes an
exceptionally delicious replacement for olive oil in just about any salad
dressing recipe. The lemony cilantro adds a wonderful flavor; especially
when combined with the cumin. Try to use fresh cilantro. Dired cilantro
just does not have the same impact. You can substitute fresh parsley if
desired.

Serve the bean salad over rice and spoon a little dressing over it. The red
and green peppers add beautiful color and contrast nicely with the black
beans and cilantrol. Together it makes for an attractive presentation on
the plate.

Enjoy. I really get a lot of very useful information from this list. I
especially lovetrying the recipes.

From: Paula Hollis P_HOLLIS@unhe.unh.edu. Fatfree Digest [Volume 10 Issue
16] Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

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