Roasted Pepper And Black Bean Salad

Course : Beans
Serves: 6
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1 1/4 cups dry black beans or
3 cups black beans -- cooked
2 medium red bell peppers
2 medium yellow bell peppers
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1 teaspoon sugar
1 clove garlic minced
1/3 cup olive oil
1 teaspoon salt and pepper -- to taste
1/3 cup fresh basil -- chopped
4 medium scallions -- chopped (garnish)

Preparation / Directions:

Half the bell peppers lengthwise, removing seeds and stems. If using dry beans, rinse well, drain, and add water to cover by 3". Let soak overnight. Drain and rinse soaked beans, discarding water. Add fresh water to cover by 3". Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt. Preheat oven to 450 F. Place cut peppers on broiling pan, 3" from heat. Turn frequently until skins are blackened. Cool. Remove skins, and cut into 1" squares. Combine in serving bowl with beans. Combine dressing ingredients thoroughly; toss with beans and peppers. Garnish with scallions. From 1994 Shepherd's Garden Seeds Catalog

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