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Black Bean Salad - 1 Recipe - Cooking Index

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Black Bean Salad - 1

Type: Meat, Vegetables
Courses: Salads
Serves: 6 people

Recipe Ingredients

  For The Beans
1 lb 454g / 16ozDried black beans
1/2 teaspoon 2.5mlDried thyme
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFennel seed
2   Garlic - peeled
1   Bay leaf
  For the dressing
2/3 cup 41g / 1.4ozRed onion - chopped
1/2 cup 73g / 2.6ozRed bell pepper - chopped
2 tablespoons 30mlParsley - chopped
2 tablespoons 30mlCilantro - chopped
2 tablespoons 30mlScallion - chopped
1 tablespoon 15mlGround cumin
1/8 teaspoon 0.6mlCayenne pepper
4 tablespoons 60mlOlive oil
10 tablespoons 150mlLime 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.

"The Thrill Of The Grill" by Chris Schlesinger


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