Fall is upon us. Leaves are turning red, orange, and yellow, here in the Northwest. Our vegetable garden was great this year, lots of tomatoes, yellow squash, zucchini, and more parsley. Mike lived in Turkey for a year and enjoys Turkish parsley, quite different taste from Italian parsley. We have two large packages of seeds; we have lots of plants growing among the basil, tomatoes and pepper plants. Here is a way to use some of the parsley.
Negro Ensalada de frijoles (Spanish)
Serves 3
1 chopped onion
1/2 cup (240 ml) olive oil
2 tsp (10 ml) ground cumin
1 Tbs. (15 ml) organic lemon juice
few dashes of hot sauce and black pepper to taste
1 organic bell pepper (red, yellow or green), chopped
1 bunch or more of fresh parsley, chopped
optional: 2 tsp (10 ml) of fresh chopped cilantro or parsley
1. Drain the black beans.
2. Mix all of the other ingredients together.
3. Add the beans. Cover and refrigerate.
4. Garnish with sprigs of parsley.
-modified: CubanFoodMarket.com
