Black Bean and Bell Pepper Salad With Date Dressing

The dates make this dressing thick and sweet. Everyone always wants the recipe for this one! Recipe can be halved successfully.

• Ready In: 25 mins
• Serves: 12

Ingredients

• vinaigrette

• 1⁄2 cup water
• 16  dates, pitted and finely chopped (about 4 ounces)
• 1⁄2 cup fresh lime juice (I've used lemon juice, too)
• 6  tablespoons olive oil
• 4  teaspoons dried oregano
• 4  teaspoons honey
• 4  teaspoons ground cumin
• 4  teaspoons ground coriander (I omit)

• Salad

• 4 (15 ounce) cans black beans, drained and rinsed
• 1⁄2 cup  chopped red bell pepper
• 1⁄2 cup  chopped yellow bell pepper
• 1⁄2 cup  chopped green bell pepper
• 1⁄2 cup  chopped red onion
• 1⁄2 cup  chopped fresh parsley

Directions

1. Vinaigrette.
2. Boil water and dates in small saucepan 2 minutes.
3. Remove from heat.
4. Cover and let stand 1 hour to soften.
5. Transfer date mixture to blender.
6. Add lime juice, oil, oregano, honey, cumin, and coriander and puree.
7. Season to taste with salt and pepper.
8. (Can be made ahead 1 day. Cover and Refrigerate. Let stand until room temperature to serve).
9. Combine black beans, chopped bell peppers, onion, and parsley in large bowl.
10. Toss salad with enough vinaigrette to coat.
11. (Can be made 6 hours ahead. Let stand until room temperature to serve.).