Roasted Pepper and Black Bean Salad

Yields:	6-8 servings
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1 1/4	cups	black beans, dried	or 3 cups black beans; cooked
2	each	sweet bell peppers	red
2	each	sweet bell peppers	yellow
		---	Dressing
2	tablespoons	lemon juice	fresh
1	tablespoon	red wine vinegar
1/2	teaspoon	cumin	ground
1	teaspoon	sugar
1	each	garlic clove	large
1/3	cup	olive oil
1	x	salt and black pepper	to taste
1/3	cup	basil	fresh, chopped
4	each	scallions, spring or green onions	chopped, for garnish

Half the bell peppers lengthwise, removing seeds and stems.

If using dry beans, rinse well, drain, and add water to cover by 3 inches. Let soak overnight.

Drain and rinse soaked beans, discarding water. Add fresh water to cover by 3 inches.

Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt.

Preheat oven to 450 degrees F.

Place cut peppers on broiling pan, 3 inches from heat.

Turn frequently until skins are blackened. Cool. Remove skins, and cut into 1inch squares. Combine in serving bowl with beans.

Combine dressing ingredients thoroughly; toss with beans and peppers.

Garnish with scallions.

Flavor of ginger little overwelming

Reviewed by thegriff50