Middle Eastern Black Bean Salad

Recipe Ingredients

		Salad
3 1/2 cups	560g / 19oz	Cooked - drained black beans, (1 cup dry)
1/2 cup	31g / 1.1oz	Red onion - finely diced
1 cup	62g / 2.2oz	Tomato - seeded and diced (large)
1 cup	146g / 5.1oz	Green pepper - seeded and diced (small)
1 cup	146g / 5.1oz	Cucumber - seeded and diced (medium)
1/2 cup	73g / 2.6oz	Chopped parsley
1 tablespoon	15ml	Chopped fresh mint
		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

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:
Wisconsin Maple Producers Council

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