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Member recipe

Cuban Blackbean Salad

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Serves 4

refreshing bean salad

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  • 1 can black beans, drained and rinsed
  • 3/4 cup or 1/2 yellow bell pepper, diced
  • 3/4 cup or 1/2 red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 a celery stick, diced
  • 1/2 large red onion, diced
  • 1 tbp chopped fresh parsley
  • 2 tbp chopped coriander
  • 2-3 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, crushed
  • salt & black pepper to taste
  • 1/4 - 1/2 tsp ground cumin
  • 3 tablespoons extra virgin olive oil


    1. Mix together beans, all the peppers, celery, red onion , coriander and parsley in a large bowl
    2. Whisk together lemon juice, olive oil, garlic & cumin and toss into bean mixture.
    3. Add salt and freshly ground black pepper to taste.
    4. Mix well.
    5. Place in refridgerator for approx 15 mins before serving so the tastes settles into the vegetables.

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