Recipe: Quick Black Bean Salad

Quick Black Bean Salad
rec.food.veg/red_trek/1993
Yield: 6 servings

Here's a delightful recipe from a public source (The New York Times). It's beautiful, it tastes great, and as the title says, it's quick.

2 (16-ounce) cans black beans
1 sweet yellow pepper, cored, seeded and diced
1 sweet red pepper, cored, seeded and diced
1/4 cup chopped red onion
2 tablespoons sherry vinegar
1 teaspoon ground cumin
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Turn the cans of beans upside down and open them from the bottom. This makes it easier to remove the beans. Dump the beans into a colander and rinse them with cold water. Drain them well and place them in a mixing bowl.

Fold in the yellow and red pepper and the onion.

Beat the vinegar and cumin together, then beat in the oil. Fold the dressing into the bean mixture and season with salt and pepper.

Transfer the salad to a serving dish and cover. It can be kept at room temperature for many hours before serving or refrigerated. Remove it from refrigerator at least 1 hour before serving.

This is very pretty served in cups made from Bibb lettuce leaves.