Black Bean and Bell Pepper Salad

By jjadin

Make a day in advance. Marinating brings out flavor.

Ingredients

• Vinaigrette
• 1/2 cup water
• 16 dates (about 4 ounces), pitted, finely chopped
• 1/2 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
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh parsley

Details

Servings 8

Preparation

Step 1

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.)