BRAZILLIAN BLACK BEAN AND RED PEPPER SALAD  

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INGREDIENTS:  
2 to 3 cups of regular dried black beans  
1 large red pepper, diced  
1 large green pepper, diced  
2 to 3 finely chopped carrots  
2 to 3 cloves of garlic  
1/2 C. finely chopped fresh cilantro or fresh parsley  
1/2 C. rice wine vinegar  
3 Tablespoons water  
1 Tablespoon of ground cumin (more if desired)  
dash of hot red pepper flakes  
dash of salt (if desired)  

DIRECTIONS:  
1. Pick through beans and soak overnight with plenty of  
water to cover.  In the morning, drain the beans and add  
fresh water to cover.  
2. Place beans over heat.  Add one clove of garlic and bring  
to a moderate boil.  Cook beans for approximately 30-45  
minutes until beans are tender but NOT SOFT and mushy. The  
beans should be firm enough to hold their shape.  Keep a  
close eye on their progress.  
3. When beans are cooked to the tender stage, remove garlic  
and drain.  Place warm beans in a large serving bowl.  
4. While beans are cooking, chop and dice the red and green  
peppers and carrots.  Add them to the beans.  In a 2-cup  
measuring cup, combine the rice wine vinegar, water, cumin  
and other ingredients.  Mince the remaining garlic and add  
it to the rice vinegar dressing. Stir well to combine  
ingredients.  
5. Toss the bean and vegetable mixture withtherice wine  
vinegar dressing. Cover and refrigerate for a few hours  
before serving.  tossintg warm beans with dressing enhances  
the flavors more than if using cold beans.  
6. Serve the bean salad over rice and spoon a little dressing  
over it.  


Yield: 5-6 servings.  
Category: Salads