Middle Eastern Black Bean Salad

Recipe Ingredients

3 1/2 cups	560g / 19oz	Black beans* - cooked, drained
1/2 cup	31g / 1.1oz	Red onion - finely diced
1 cup	62g / 2.2oz	Tomato - seeded, diced (large)
1 cup	146g / 5.1oz	Green pepper - seeded, diced (small)
1 cup	146g / 5.1oz	Cucumber - seeded, diced (medium)
1/2 cup	73g / 2.6oz	Parsley - chopped
1 tablespoon	15ml	Fresh mint - chopped
		Dressing
1/4 cup	59ml	Lemon juice
1 teaspoon	5ml	Cumin
1/4 teaspoon	1.3ml	Salt or to taste
1/4 teaspoon	1.3ml	Pepper
1/4 cup	59ml	Olive oil

Recipe Instructions

*(1 cup dry)

Combine salad ingredients together and toss lightly.

For dressing, add spices to the lemon juice and beat in oil.

Pour over salad and chill for several hours.

Source:
Taste of Home, June/July, 1997

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