Caribbean Black Bean Salad
Makes 10 1/2 cup servings
2-28 oz cans Black Beans
1 cup English Cucumber, diced (leave peel on)
1/2 cup diced Yellow Pepper
1/2 cup diced Red Onion
8 Fresh Plum Tomatoes, seeded and chopped
3/4 cup Canola Oil
1/2 Wine Vinegar (or White Balsamic Vinegar)
4 Limes, juiced
1/2 Cilantro (Chinese parsley) chopped
2 Scallions, thinly sliced
5 cloves Garlic, finely chopped, not pressed
1 T. FRESH Ginger, chopped fine, not grated
1 T. Cumin seeds, toasted
1 Jalapeno, finely chopped, seeded and cored (wear gloves!)
2 tsp. Fresh Thyme Leaves
Salt and Pepper if necessary
Optional 1T. Sugar
Place beans and vegetables in a large bowl and set aside. For dressing:
Whisk oil, vinegar, and lime juice together. Add remaining ingredients,
one at a time,
mixing well after each addition. Pour over bean/vegetable mixture.
Toss and serve.
Note: Proportions are not important. Play around, add or
omit ingredients until you come up with your favorite blend. This
keeps beautifully in the
refrigerator, and tastes better after a day or two.
Try combining this with cold left over rice for a quick hot summertime
dinner, or use as a side dish with grilled chicken or fish.
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