Low Fat Bean Recipes
Brazillian Black Bean And Red Pepper Salad <t> Recipe
This Brazillian Black Bean And Red Pepper Salad <t> Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Brazillian Black Bean And Red Pepper Salad <t> Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Brazillian Black Bean And Red Pepper Salad <t> Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Brazillian Black Bean And Red Pepper Salad <t> Recipe, also visited the following
sections::
Brazillian Black Bean And Red Pepper Salad <t> Recipe
Brazillian Black Bean And Red Pepper Salad <t> Recipe
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Ingredients:
2 to 3 cups of regular dried
1 black beans
1 large red pepper, diced
1 large green pepper, diced
2 to 3 finely chopped carrots
2 to 3 cloves of garlic
1/2 cup finely chopped fresh
1 cilantro or fresh parsley
1/2 cup rice wine vinegar
3 tbsp water
1 tbsp ground cumin (more if
1 desired)
1 dash of hot red pepper
1 flakes
1 dash of salt (if desired)
Instructions:
Pick through beans and soak overnight with plenty of water tocover. In the
morning, drain the beans and add fresh water to cover.
Place beans over heat. Add one clove of garlic and bring to a moderate
boil. Cook beans for approximately 30-45 minutes until beans are tender
but NOT SOFT and mushy. The beans should be firm enough to hold their
shape. Keep a close eye on their progress.
When beans are cooked to the tender stage, remove garlic and drain. Place
warm beans in a large serving bowl.
While beans are cooking, chop and dice the red and green peppers and
carrots. Add them to the beans. In a 2-cup measuring cup (or something
similiar),combine the rice wine vinegar, water, cumin and other
ingredients. Mince the remaining garlic and add it to the rice vinegar
dressing. Stir well to combine ingredients.
Toss the bean and vegetable mixture withtherice wine vinegar dressing.
Cover and refrigerate for a few hours before serving. I think tossintg
warm beans with dressing enhances the flavors more than if using cold
beans.
The rice wine vinegar is fairly sweet and very mild. It makes an
exceptionally delicious replacement for olive oil in just about any salad
dressing recipe. The lemon-y cilantro adds a wonderful flavor; especially
when combined with the cumin. Try to use fresh cilantro. Dired cilantro
just does not have the same impact. You can substitute fresh parsley if
desired.
Serve the bean salad over rice and spoon a little dressing over it. The red
and green peppers add beautiful color and contrast nicely with the black
beans and cilantrol. Together it makes for an attractive presentation on
the plate.
Enjoy. I really get a lot of very useful information from this list. I
especially lovetrying the recipes.
From: Paula Hollis <P_HOLLIS@unhe.unh.edu>. Fatfree Digest [Volume 10 Issue
16] Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV
Servings: 1
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This Brazillian Black Bean And Red Pepper Salad <t> Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Brazillian Black Bean And Red Pepper Salad <t> Recipe, or any of our other low fat recipes, please let us know. |
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