Stuffed Monster Heads
Black Bean and Orange Pepper Salad
There was a period of time when my husband wondered just how many times I could combine black beans and orange peppers and still come up with decent recipes. I am sure he was worried that I would serve him a cake made with roasted orange peppers and frosted with a black bean frosting! Don't worry, I haven't gone that far overboard yet. This is a recipe that received no complaints that we have enjoyed several times. You can use your favorite bell pepper if desired, or a mixture of colors. I preferred this recipe with balsalmic vinegar, but I use it in everything. Red wine vinegar can be easily substituted. The fresh basil and parsley are essential to this dish, do not substitute dried. I like serving this on radicchio leaves, but it is great plain or served on any other lettuce leaf.
2 large chopped orange bell peppers
1 1/2 cups cooked black beans
1 medium chopped sweet onion (Texas 1040 or vidalias if they are in season)
1/4 cup minced fresh Italian parsley
1/4 cup minced fresh basil leaves
2 crushed garlic cloves
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Toss all of the ingredients together in a medium bowl. Chill for at least four hours. Serve chilled or at room temperature.
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