Roasted Pepper and Black Bean Salad

• 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
• 1 cup corn fresh or frozen, thawed
• 1 each jalapeno pepper chopped
• 2 tablespoons lemon juice fresh
• 1 tablespoon red wine vinegar
• 1 teaspoon cumin ground
• 1 teaspoon sugar
• 1 each garlic cloves large
• 13 cup olive oil
• 1 x salt and black pepper to taste
• 13 cup basil fresh, chopped
• 4 each scallions, spring or green onions chopped, for garnish

1. Half the bell peppers lengthwise, removing seeds and stems.
2. If using dry beans, rinse well, drain, and add water to cover by 3 inches.
3. Let soak overnight.
4. Drain and rinse soaked beans, discarding water.
5. Add fresh water to cover by 3 inches.
6. Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt.
7. Preheat oven to 450F (230C).
8. Place cut peppers on broiling pan, 3 inches from heat.
9. Turn frequently until skins are blackened.
10. Cool.
11. Remove skins, and cut into 1inch squares.
12. Combine in serving bowl with beans.
13. Combine dressing ingredients thoroughly; toss with beans and peppers.
14. Garnish with scallions.

black beans, sweet bell peppers, sweet bell peppers, corn, jalapeno pepper, lemon juice fresh, red wine vinegar, cumin ground, sugar, garlic, olive oil, salt, basil, scallions

Taken from recipeland.com/recipe/v/roasted-pepper-black-bean-salad-44814 (may not work)