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Black Bean Salad (Jamaican)
Yield: 12 servings
12 ounces dried black beans, cooked until tender or 4 16-ounces cans
black beans, drained, rinsed
3 or 4 ripe tomatoes, peeled, seeded, chopped
1 red or green bell pepper, chopped
1 sweet Spanish onion, finely chopped
1/4 cup sherry vinegar or red wine vinegar or lime juice
3/4 cup olive oil
1 tablespoon cumin
salt
pepper
fresh lime juice to taste
Toss beans with vegetables in a large bowl, then mix dressing
ingredients, drizzle on vegetables and toss again. Cover and
refrigerate until serving time.
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Bean Salad 01