Black Bean Saladappetizers, cuban, salads, vegetables 1 lb black beans, soaked 1 bay leaf 1 large red onion, chopped 1 large red bell pepper, chopped 1 large yellow bell pepper, chopped 1 bunch fresh parsley, chopped 3 tablespoon chopped cilantro 3 teaspoon cumin 1/4 cup lemon juice 1/2 teaspoon tabasco 1 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" |
