"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Black Bean Salad Recipe

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This recipe for Black Bean Salad, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Claudia Price
Added: Saturday, February 28, 2009


1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can corn, drained
1 clove garlic, minced
1 teaspoon cilantro
1/4 cup olive oil
4 to 5 tablespoons red wine vinegar
1 teaspoon lime juice
Salt and freshly ground pepper
1 can (16 ounce) black beans, drained
Lettuce leaves
Tortilla chips

Cut all bell peppers and onion into 1/4 inch diced
In a salad bowl combine bell peppers, onion, corn kernels, garlic, and cilantro; toss to mix
Add olive oil, lime juice, salt and pepper to taste and toss again
Add black beans and mix well
Serve over a bed of lettuce with tortilla chips

Personal Notes:
Personal Notes:
This really is good made the day before you plan to serve.




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