Recipe - Roasted Pepper And Black Bean Salad

1 One fourth cup Dry black beans or
3 cup Black beans; cooked
2 Red bell peppers
2 Yellow bell peppers

DRESSING
2 tablespoon Fresh lemon juice
1 tablespoon Red wine vinegar
One half teaspoon Ground cumin
1 teaspoon Sugar
1 lg Garlic clove; minced
1/3 cup Olive oil
Salt and pepper; to taste
1/3 cup Fresh basil; chopped
4 Scallions; chopped (garnish)

Half the bell peppers lengthwise, removing seeds and stems.

If using dry beans, rinse well, drain, and add water to cover by 3". Let
soak overnight. Drain and rinse soaked beans, discarding water. Add fresh
water to cover by 3". 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 F. Place cut peppers on broiling pan, 3" from heat.
Turn frequently until skins are blackened. Cool. Remove skins, and cut into
1" squares. Combine in serving bowl with beans.

Combine dressing ingredients thoroughly; toss with beans and peppers.
Garnish with scallions.

Yield: 6 to 8 servings.

From 1994 Shepherd's Garden Seeds Catalog, pg. 8. Posted by Cathy Harned.

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