Black Bean and Bell Pepper Salad

The black beans with the colored red, yellow and green peppers are pretty in this salad. It's also a salad you can make and take to a gathering where it does just fine at room temperature. Lots of color, flavor and fiber in this great side dish. Click on the highlighted ingredients it will give you the price from Country Life Natural Foods the Co-Op.

Servings 8 (but can be divided in half easily)

Vinaigrette Ingredients
1/2 c. water
16 dates about (4 oz.) pitted and finely chopped

1/2 c. fresh lime juice
6 T. extra virgin olive oil
2 T. dried oregano
4 tsp. honey
4 tsp. ground cumin
4 tsp. ground coriander

Salad Ingredients
4 cans of black beans (15 oz) rinsed and drained
Or cook your own which is better Organic Black Turtle Beans
1/2 c. chopped red bell pepper
1/2 c. chopped yellow bell pepper
1/2 c. chopped green bell pepper
1/2 c. red onion
1/2 c. chopped fresh parsley

Vinaigrette Instructions:

• Boil water and dates in a heavy small saucepan for 2 minutes. Remove from the heat; cover and let stand 1 hour to soften.
• transfer the date mixture o a blender. Add lime juice, oil, oregano, honey, cumin and coriander and puree.
• Season to taste with salt and pepper.
• (This can be made a day ahead. cover and refrigerate.) Let stand at room temperature for 1 hour before using.

Salad Instructions:

• Combine beans, bell peppers, onion and parsley  in a large bowl.
• Toss with enough vinaigrette to coat. Season with salt and pepper.
• Can be made 6 hours ahead, and let stand at room temperature. You could also make the day before and place into the refrigerator.

Recipe from Bon Appetite, June 1996