Vegan/Vegetarian Thread (discussion, recipes, laughs)

Kelt · 02-25-2013, 09:17 PM

I know some folks have trouble with raw bell peppers or raw onions, ya been warned!

The Black Bean and Tri-colored Peppers is one out of a book that I eat constantly in warm weather as it is refrigerated and quick to just scoop out a bowl or take to go.
I use all organics for this.

1 each red, orange, and yellow bell peppers; large cut into 1cm chunks
1 med red onion chopped
1-2 cloves garlic minced
2 cans black beans rinsed and drained
1C frozen corn (I use fire roasted)
Italian parsley chopped coarse, maybe 2/3C? A handful
Red wine vinaigrette, I invert the normal ratio and use 2:1 vinegar to oil instead of 1:2, whatever you like best
So, 1/2C red wine vinegar + 1/4C olive oil
Kosher salt to taste

(I have also used raspberry vinegar in place of red wine, and also you can sub cilantro for the italian parsley)

Let it sit overnight in the fridge for flavors to blend, I store it upside down so that I don't have to do the big stir before serving.

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02-25-2013, 09:17 PM	#1
Kelt Senior Member How Do You Identify?: Beach Butch Join Date: Oct 2010 Location: SoCal Posts: 2,751 My Photo Gallery Thanks: 19,765 Thanked 15,289 Times in 2,539 Posts Rep Power: 21474853	I know some folks have trouble with raw bell peppers or raw onions, ya been warned! The Black Bean and Tri-colored Peppers is one out of a book that I eat constantly in warm weather as it is refrigerated and quick to just scoop out a bowl or take to go. I use all organics for this. 1 each red, orange, and yellow bell peppers; large cut into 1cm chunks 1 med red onion chopped 1-2 cloves garlic minced 2 cans black beans rinsed and drained 1C frozen corn (I use fire roasted) Italian parsley chopped coarse, maybe 2/3C? A handful Red wine vinaigrette, I invert the normal ratio and use 2:1 vinegar to oil instead of 1:2, whatever you like best So, 1/2C red wine vinegar + 1/4C olive oil Kosher salt to taste (I have also used raspberry vinegar in place of red wine, and also you can sub cilantro for the italian parsley) Let it sit overnight in the fridge for flavors to blend, I store it upside down so that I don't have to do the big stir before serving.