Sunday Salad Samplers #2:Balck Bean Salad (Candi's Corner: Wanderlust and Passions)

Sunday Salad Samplers #2:Balck Bean Salad

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The selection for this week's salad was made by Judy, aka TourMama, of Slow Travel.

This is what Judy writes:

In honor of Cinco de Mayo,I decided for May 3rd to share a great recipe for a Latin flavored Black Bean Salad. Given to me by a former co-worker who is also a caterer, the instructions begin "It's not a recipe fixed in stone...", so quantities and ingredients are flexible.

Black Bean Salad

2 cups dried black beans

cover dry beans with 2 inches of water, and allow to soak overnight; drain soaking liquid, cover with fresh water, bring to boil, reduce heat to simmer and cook (1 – 2 hrs) until beans are tender. Do NOT salt the water – it can cause the beans to toughen. Rinse and drain beans well, to get rid of all the black/grey liquid, which can discolor the salad.

Note – if you prefer, you can substitute 4 – 16. oz cans of cooked black beans; just rinse and drain thoroughly as above.

While beans are cooking, also cook

1 – ½ to 2 cups long grain rice, brown rice, or an "8 grain" mixture of rice/grain that you can get from some stores, following package directions..

Cool beans and grain.

Dice some combination of the following:-- try to dice all veggetables uniformly to a size similar to the size of the black beans for best appearance:

Red onions (maybe 1 whole one)
Garlic, minced or crushed (up to 12 cloves more or less)
Bell peppers. I like to use 3 colors to brighten up the salad.
Jalapeno - 2 or 3 depending on heat you like, minced
Corn, canned, frozen or fresh as you like maybe a cup or so (suggestion – use the roasted corn from Trader Joe’s for an extra layer of flavor).
Optional addition --green beans or zucchini

Toss all ingredients together and season with salt and pepper.

Then add Cumin-lime vinaigrette:
Olive oil (about 1/2 cup)
lime zest
lime juice (about 1/4 cup)
salt & pepper
1 teaspoon or so of mustard
garlic (maybe 6 or so cloves)
cumin and or chili powder (1-2 teaspoons to taste)
adjust these ingredients as needed to balance the flavors.
Optional: stir in fresh chopped cilantro.

Garnish with cilantro.

I took the lazy route and went with cooked black beans. I only made half the recipe, and it was still a lot of salad. The cumin-lime vinaigrette is brilliant! I did not use any cilantro in it. We enjoyed this salad for couple dinners now, and still have some leftovers. Bil especially loved this salad, since it is a high energy source. He said it will enable him to swim across the ocean :) Better not!

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Thanks Judy for a wonderful recipe!

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Posted to Food by Candi on May 3, 2009 12:59 AM
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Comments (9)

Eden:

Swim across the ocean? Maybe from Lahaina to Lanai or Maui to Molokai? LOL

My daughter helped me make the salad. She thought it would be delicious with some mangos tossed in there. I still have some left, I may just pick some frozen mangoes and do just that.

Posted by Eden | May 3, 2009 2:05 AM

Posted on May 3, 2009 02:05

Jerry:

I took the lazy route as well. :-) Your salad turned out great! This was a delicious - so much better than the black bean salad that I always used to buy.

Posted by Jerry | May 3, 2009 5:25 AM

Posted on May 3, 2009 05:25

Cindy Ruth:

Good job on your salad. We really enjoyed it also. Scott must have eaten it all week while I was gone, as I made the full recipe.

Posted by Cindy Ruth | May 3, 2009 6:57 AM

Posted on May 3, 2009 06:57

Kathy (Trekcapri):

Hi Candi, your salad looks delicious. I am enjoying reading Sunday Salad Samplers! Thanks for sharing your husband's comment. :) Have a great Sunday!

Posted by Kathy (Trekcapri) | May 3, 2009 1:05 PM

Posted on May 3, 2009 13:05

Marites:

A very yummy looking food pic you got there..am not familiar with all the ingredients you've mentioned but the outcome looks certainly delicious.