Black beans teamed with the red, yellow and green bell peppers provide an interesting contrast in color and texture.


  • Vinaigrette
    • ½ cup water
    • 16 dates (about 4 ounces), pitted, finely chopped
    • ½ cup fresh lime juice
    • 6 tablespoons extra-virgin olive oil
    • 2 tablespoons dried oregano
    • 4 teaspoons honey
    • 4 teaspoons ground cumin
    • 4 teaspoons ground coriander
  • Salad
    • 4 15-ounce cans black beans, rinsed, drained
    • ½ cup chopped red bell pepper
    • ½ cup chopped yellow bell pepper
    • ½ cup chopped green bell pepper
    • ½ cup chopped red onion
    • ½ cup chopped fresh parsley


For Vinaigrette:

Boil water and dates in heavy small saucepan for 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 purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)

For salad:

Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)

Healthy, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Salads, Vegetarian
MacGourmet downloadBlack Bean and Bell Pepper Salad. To import, drag image to your MacGourmet recipe box.