Middle Eastern Black Bean Salad

         Yield: 6 Servings
Categories: Salads

-----SALAD------ 3 1/2 c Cooked, Drained Black Beans (1 cup dry) 1/2 c Red Onion -- finely diced 1 lg Tomato -- seeded and diced 1 sm Green Pepper -- seeded and Diced 1 md Cucumber -- seeded and Diced 1/2 c Chopped Parsley 1 tb Chopped Fresh Mint -----DRESSING------ 1/4 c Lemon Juice 1 ts Cumin 1/4 ts Salt -- (or to taste) 1/4 ts Pepper 1/4 c Olive Oil Combine salad ingredients together and toss lightly. For dressing, add spices to the lemon juice and beat in oil. Pour over salad and chill for several hours. Recipe By :