Black Bean with Peppers and Cumin Vinaigrette Recipe

Name: Black Bean with Peppers and Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups black beans dried, soaked; 4 cups water; 1 each bay leaves; 1/2 teaspoon salt; 1 tablespoon red wine vinegar; 1 clove garlic minced; 1/4 teaspoon cumin; 1 teaspoon red hot pepper sauce; 1 tablespoon cilantro chopped; 2 tablespoons olive oil; 1/2 each sweet red bell peppers diced; 1/2 each sweet yellow bell peppers diced; 1/2 each green bell peppers diced; 1 each red onion diced; 4 each scallions, spring or green onions thinly sliced

Servings: persons

1 1/4 cups black beans dried, soaked
4 cups water
1 each bay leaves
1/2 teaspoon salt
1 tablespoon red wine vinegar
1 clove garlic minced
1/4 teaspoon cumin
1 teaspoon red hot pepper sauce
1 tablespoon cilantro chopped
2 tablespoons olive oil
1/2 each sweet red bell peppers diced
1/2 each sweet yellow bell peppers diced
1/2 each green bell peppers diced
1 each red onion diced
4 each scallions, spring or green onions thinly sliced

1
Drain beans and rinse well.
2
Put in a large pot with the water and bay leaf.
3
Bring to a boil and simmer for 1 to 1 1/2 hours.
4
Drain.
5
Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro and olive oil in a small bowl.
6
Pour over warm beans.
7
Toss well.
8
Add remaining ingredients.
9
Toss gently, garnish with fresh cilantro and serve at room temperature.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cups black beans dried, soaked, 4 cups water, 1 each bay leaves, 1/2 teaspoon salt, and more.

Yes, Black Bean with Peppers and Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean with Peppers and Cumin Vinaigrette

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