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Black Bean
* Exported from MasterCook *
Black Bean Salad
Recipe By : The Thrill Of The Grill by Chris Schlesinger
Serving Size : 1 Preparation Time :0:00
Categories : Salads Thrill Of The Grill
Amount Measure Ingredient -- Preparation Method
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For the beans
1 pound dried black beans
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fennel seed
2 cloves garlic -- peeled
1 bay leaf
For the dressing
2/3 cup red onion -- chopped
1/2 cup red bell pepper -- chopped
2 tablespoons parsley -- chopped
2 tablespoons cilantro -- chopped
2 tablespoons scallion -- chopped
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
4 tablespoons olive oil
10 tablespoons lime juice -- (about 5 limes)
salt and pepper -- to taste
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
traels 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.
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NOTES : From: The Thrill Of The Grill by Chris Schlesinger and John
Willoughby ISBN: 0-688-08832-5
Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm
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