Brazillian Black Bean and Red Pepper Salad

• 3 cups black beans
• 1 large sweet red bell peppers diced
• 1 large green bell peppers diced
• 3 each carrots chopped
• 1/2 cup rice vinegar
• 3 tablespoons water
• 1 tablespoon cumin ground

1. Pick through beans and soak overnight with plenty of water tocover.
2. In the morning, drain the beans and add fresh water to cover.
3. Place beans over heat.
4. Add one clove of garlic and bring to a moderate boil.
5. Cook beans for approximately 30 to 45 minutes until beans are tender but NOT SOFT and mushy.
6. The beans should be firm enough to hold their shape.
7. Keep a close eye on their progress.
8. When beans are cooked to the tender stage, remove garlic and drain.
9. Place warm beans in a large serving bowl.
10. While beans are cooking, chop and dice the red and green peppers and carrots.
11. Add them to the beans.
12. In a 2-cup measuring cup combine the rice wine vinegar, water, cumin and other ingredients.
13. Mince the remaining garlic and add it to the rice vinegar dressing.
14. Stir well to combine ingredients.
15. Toss the bean and vegetable mixture withtherice wine vinegar Cover and refrigerate for a few hours before serving.

black beans, sweet red bell peppers, green bell peppers, carrots, rice vinegar, water, cumin ground

Taken from recipeland.com/recipe/v/brazillian-black-bean-red-peppe-46266 (may not work)