Warm Pepper Slaw with Black Beans

A very simple,  but extremely tasty entree salad. Veg is tender, but still has bite. A dark, briny broth ties it all together.

1 large red bell pepper, sliced
1 poblano pepper, sliced
1 jalapeno pepper, deseeded, julienned
3 shallots, sliced
3 cloves garlic, sliced
1 cup spinach
1 can black beans and brine
brine from 1 can garbanzos
2 tbls asian garlic chili sauce
3 tbls olive oil

2 bay leaves
2 tsps cumin seed
2 tsps coriander seed
2 tsps salt
1 tsps black pepper

Saute shallots, peppers and garlic in olive oil until somewhat tender. About 10 minutes. Add black beans/brine, garbanzo brine, spices, chili sauce. Simmer 5 more minutes. Turn off heat. Stir in spinach and allow to wilt down for a few minutes.

Serve with barley or rice.


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