Black Bean Salad - 1

Recipe Ingredients

		For The Beans
1 lb	454g / 16oz	Dried black beans
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Fennel seed
2		Garlic - peeled
1		Bay leaf
		For the dressing
2/3 cup	41g / 1.4oz	Red onion - chopped
1/2 cup	73g / 2.6oz	Red bell pepper - chopped
2 tablespoons	30ml	Parsley - chopped
2 tablespoons	30ml	Cilantro - chopped
2 tablespoons	30ml	Scallion - chopped
1 tablespoon	15ml	Ground cumin
1/8 teaspoon	0.6ml	Cayenne pepper
4 tablespoons	60ml	Olive oil
10 tablespoons	150ml	Lime juice - (about 5 limes)
		Salt and pepper - to taste

Recipe Instructions

This is a great salad. I make this dish a lot. In fact, I made it to go with some jerk chicken on July 4th. I usually just substitute canned black beans. Just put them in a colander and rinse them well with cold water.

This dish is Mexican/Southwestern in concept. It's a bit like a salad of greens, where black beans substitute for the lettuce and the rather large dose of lime juice makes it surprisingly refreshing. It travels well and is better the day after it's made: a good accompaniment to hot or cold grilled meat. You can also add cold grilled meat directly to the salad and turn it into an entree.

Sort the beans carefully, discarding any small pebbles that may be mixed in. Soak the beans in cold water to cover for 5 hours, then drain and rinse them well.

Put the beans in a saucepan and add enough water to come about 1 1/2 inches above them.

Add the thyme, salt, fennel seed, garlic, and bay leaf. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, or until the beans are tender but not mushy.

Drain the beans and rinse them under cold water for 1 minute to stop the cooking process.

Drain them again.

In a large bowl, combine the dressing ingredients and mix well.

Add the beans, toss, and serve. This salad keeps for 4 to 5 days covered and refrigerated.

Source:
"The Thrill Of The Grill" by Chris Schlesinger

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