Black Bean and Bell Pepper Salad With Date Dressing
- Ready In:
- 25mins
- Ingredients:
- 14
- 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
- Vinaigrette.
- Boil water and dates in small saucepan 2 minutes.
- Remove from heat.
- Cover and let stand 1 hour to soften.
- Transfer date mixture to blender.
- Add lime juice, oil, oregano, honey, cumin, and coriander and puree.
- Season to taste with salt and pepper.
- (Can be made ahead 1 day. Cover and Refrigerate. Let stand until room temperature to serve).
- Combine black beans, chopped bell peppers, onion, and parsley in large bowl.
- Toss salad with enough vinaigrette to coat.
- (Can be made 6 hours ahead. Let stand until room temperature to serve.).
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Reviews
-
What a fascinating combination of textures, flavors and colors. I was a bit heavy-handed with the honey which was totally unnecessary and I forgot the instruction to add just enough dressing to the salad to coat the beans. I poured it all on which, again, was a bit heavy-handed. Even so this tasted great. I must tell you that the dressed salad thins out considerably when left to stand for as little as 1 hour. So you can have the vinaigrette thick or thin, your choice.
RECIPE SUBMITTED BY
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I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.