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BLACK BEAN AND CRUNCHY VEGETABLE SALAD Plu# 4295

1 gal. cooked, drained and cooled black beans; set aside 2 1/2 c carrots, blanched and cut in half moons 5 c julienned red bell peppers 5 c julienned jicama or sunchokes 3 bunches thinly sliced scallions 1 1/2 c chopped fresh parsley Basic vinaigrette with garlic: 1/2 c garlic cloves, minced 2 1/2 c red wine vinegar 2 c virgin olive oil 1 Tbsp sea salt 2 Tbsp lemon pepper Fresh thyme, marjarnon, or chives chopped Make dressing by whisking together the garlic, vinegar, salt, and pepper with a wire whisk, slowly add olive oil as you whisk. Pour the dressing over the vegetables and toss. Let rest for fifteen minutes. Gently fold the black beans into mixture.

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