Saturday, October 15, 2005

Black Bean Salad with Cumin & Mint Vinaigrette

Black Bean & Sweet Peppers Salad with Cumin & Mint Vinaigrette
adapted from What Did You Eat

Prep time: 20 minutes
Cooking time: (If you're using canned beans - none) if you're using dried beans you need to soak them overnight and then cook for 1 hour)

Serves 4-6

1 1/4 cup dried black beans or 2 cans 19 oz/450 ml black beans, drained and rinsed
For cooking the beans:
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
1/2 small onion, chopped fine
1 tsp kosher salt

zest and juice of 1 lemon
1 tbsp sherry vinegar
2 cloves garlic, minced
1/2 tsp each cumin & coriander seeds (bash them in a mortar & pestle, coffee grinder or mini food processor)
1/2 tsp smoked paprika (or hot if you can't find the smoked)
5-6 tbsp olive oil
2 tbsp fresh mint leaves, coarsely chopped
Salt & freshly ground pepper to taste

Other goodies:
1/2 each, red and yellow bell peppers, seeded and coarsely chopped
1/2 red onion, chopped
1/2 fennel root, chopped (you could also use celery)
1 ripe avocado, cubed
1/2 cup fresh cilantro/coriander, chopped

1. If you're cooking dried beans...pick out stones and chaff and soak them in a large bowl with at least 3 times as much water overnight. The beans will expand to at least twice their size in the process.

2. To cook the beans the next day, drain them, and put them in a large soup pot. Cover with at least 2" of fresh water, add the other "cooking" ingredients and bring to a boil. Reduce the heat to medium low and simmer covered until they are soft but still firm...about 1 hour or so. Drain the beans.

3. Prepare the vinaigrette and add to cooked, still warm beans. Toss in the rest of the goodies, taste for seasoning and serve warm or at room temperature.

Great for picnics and as sides for grilled meat, chicken or fish.

Related links:

No comments: