Categories: not tried, side dish

Ingredients

• 1 lb. dried black beans or 2 16-oz. cans black
• beans OR two cans black beans, drained and rinsed
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 small red onion, diced
• 1⁄2 Cup olive oil
• 1⁄4 Cup red wine vinegar
• 2 TB. SALSA SALAD SEASONING
• 1 large garlic clove, crushed (or 1⁄4 tsp.
• MINCED GARLIC)
• 1⁄2-1 tsp. salt (optional)
• 1⁄4-1 tsp. PENZEYS FRESHLY GROUND PEPPER
• 3-4 TB. fresh cilantro

Directions

1. If you are using dried beans, place them in a bowl and cover with water. Soak the beans in water overnight. Drain.

2. Place the beans and 4 cups of water in a 2-quart saucepan. Bring to a boil, cover, reduce heat and simmer for 1 hour or until the

3. beans are tender. Drain and cool.

4. OR

5. open your two cans of black beans and drain…that’s the easy method!

6. Place the beans in a serving bowl.

7. Add the peppers and onion.

8. In a small bowl, combine the oil, vinegar, SALSA SALAD SEASONING and garlic and mix well.

9. Dress the bean mixture, tossing gently to keep the beans whole.

10. Add salt and PEPPER to taste.

11. Refrigerate until 1 hour before serving.

12. Sprinkle with chopped fresh cilantro before serving.

13. Nutritional Information: Servings 8; Serving Size 1 cup (186g); Calories 290; Calories from fat 120; Total fat 13g; Cholesterol 0mg; Sodium 250mg; Carbohydrate 33g; Dietary Fiber 11g.

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