Black Bean and Bell Pepper Salad

Black Bean and Bell Pepper Salad

Serves 12
Meal type Side Dish
An interesting Side Dish.


  • 1/2 cup Warm Water
  • 4 - 6oz Pitted Prunes (Coarsely Chopped)
  • 1/2 cup Lime Juice
  • 6 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons Dried Oregano
  • 4 teaspoons Honey
  • 4 teaspoons Ground Cumin
  • 4 teaspoons Ground Coriander
  • Salt and Pepper (To Taste)
  • 4 Cans (15 oz.) Black Beans (Drained and Rinsed)
  • 1 Red Bell Pepper (Coarsely Chopped)
  • 1 Green Bell Pepper (Coarsely Chopped)
  • 1 Yellow Bell Pepper (Coarsely Chopped)
  • 1/2 cup Red Onion (Coarsely Chopped)
  • 1/2 cup Fresh Italian (Flat Leaf) Parsley


1. For Vinaigrette: Place the dates in the warm water and let stand for 1 hour to soften. Whisk together the lime juice, olive oil, oregano, honey, cumin, and coriander (this may be done in a blender). Add the date mixture and mix thoroughly. Season with salt and pepper to taste. (This can be made up to 1 day ahead of time. Cover and refrigerate. Let stand at room temperature for 1 hour before using).
2. 2. Combine the remaining ingredients in a large bowl and toss with the vinaigrette. Season with salt and pepper to taste.


Can be made up to 6 hours ahead.  Let stand at room temperature.

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