Title: Mexican Black Bean Salad+
Categories: Salad
Yield: 8 Servings

3	c	Black beans, (uncooked) cooked till tender
2		Bay leaves, (cooked with the beans)
1/2	lg	Red onion, chopped in 1/3" dice)
1/2		Red bell pepper, seeded and diced
1		Green bell pepper, seeded diced
1/4	bn	Celery, chopped
DRESSING
1/16	c	Lemon juice
1/8	c	Red wine vinegar
1	tb	Cumin
1	tb	Coriander, ground
1 1/2	tb	Paprika
5/8	c	Vegetable oil
3/4	tb	Crushed garlic
3/4	tb	Spike
1/2	ts	Cayenne
1/8	c	Cilantro
1/2	tb	Salt
1 1/4	tb	Chili powder

Put your beans on to cook.

While beans are cooking, chop vegetables and make dressing.

Let beans cool and when cool, mix everything together. Put in covered dish and place in refrigerator to let flavors blend for a couple hours.

I got this wonderful recipe in the deli kitchen of my co-op.

Mary Riemerman

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