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Serves: 8

4 15-ounce cans black beans, rinsed and drained
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped fresh parsley

For the vinaigrette:
1/2 cup water
16 dates, pitted, finely chopped
1/2 cup lime juice
6 tablespoons olive oil
2 tablespoons dried oregano
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon ground coriander

Make the vinaigrette:
Boil water and dates for 2 minutes. Remove from heat; cover and let stand 1 hour to soften. Transfer date mixture to blender. Add lime juice, oil,oregano,honey, cumin and coriander and puree. Season to taste with salt and pepper.

Combine beans, bell peppers, onion and parsley in large bowl.
Toss with enough vinaigrette to coat. Season with salt and pepper.

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