Black Bean Salad (jamaican)


Black Bean Salad (jamaican)


  • 12 ounces dried black beans, cooked until tender or 4 16-ounces cans
  • black beans, drained, rinsed
  • 3 or 4 ripe tomatoes, peeled, seeded, chopped
  • 1 red or green bell pepper, chopped
  • 1 sweet Spanish onion, finely chopped
  • 1/4 cup sherry vinegar or red wine vinegar or lime juice
  • 3/4 cup olive oil
  • 1 tablespoon cumin
  • salt
  • pepper
  • fresh lime juice to taste


Yield: 12 servings. Toss beans with vegetables in a large bowl, then mix dressing ingredients, drizzle on vegetables and toss again. Cover and refrigerate until serving time.

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