You will find an increasing variety of dried beans 
availabe nowadays, from the familiar black bean to 
an exciting array of heirloom beans in all colors, 
shapes, and sizes.  Dried beans, free of preservatives 
and chemicals, contain almost no fat or salt, provide 
a superior source of fiber, and are pretty good in the 
protein department, too.  Scoop up any type of dried 
bean your heart desire for this salad.  

1 1/2 cups cooked and drained black beans
(or one 15 ounce can of black beans, rinsed and drained)

1/3 cup each red, green, and yellow sweet peppeers, 
cut into 1/2 inch peices ( 1 cup total)

1/2 medium red onion, chopped ( 1/4 cup)

1/4 cup snipped fresh cilantro

1 jalapeno pepper, seeded, chopped 

2 tablespoons lemon juice

1 tablespoon extra virgin olive oil

1 large clove garlic, minced

TOSS beans, sweet peppers, red onion, cilantro, and 
jalapeno pepper in a large bowl.  For dressing, combine 
lemon juice, olive oil, and garlic in a small bowl; salt 
and pepper to taste and stir into bean mixture till evenly 
coated.   Cover and refrigerate at least 2 hours till chilled.  
Make six (1/2 cup) servings.

Nutrition facts per serving: 89 cal, 3 g total fat (0 g sat. fat) 
18 mg calcium, 46 mg sodium, 13 g carbo., 2 g fiber, 4 g pro.
 Daily Values: 66% vit. C

Make-Ahead Tip:   Refrigerate salad, covered, up to 3 days.

 Cook's Tip
Bring 2/3 cup dried beans with water to cover in a saucepan to 
boiling, then remove from heat and let stand for one hour.  
Drain beans and add 2 cups fresh water.  Cook, covered, 
over low heat for 1 to 1 1/2 hours till beans are tender.  
Refrigerate cooked beans, covered, up to 5 days or freeze
in freezer containers up to 6 months. 

Maureen & Mike (10/7/00)