« Another Riff on Roses | Main | Cinco de Mayo - Los Angeles style »

Salad Samplers #2 - Black Bean Salad

TourMama Judy chose this recipe for week number two in honor of Cinco de Mayo, this being Tres de Mayo, "to share a great recipe for a Latin flavored Black Bean Salad. given to me by a former co-worker, the instructions begin, 'It's not a recipe fixed in stone . . ' so quantities and ingredients are flexible."

I was glad to hear that since by shopping at Trader Joe's, which had no fresh jalapenos, I chose to use a can of their chopped fire-roasted chilis. But other than adding some zucchini I found in the refrigerator, I actually did not change this recipe much at all.

But after reading the ingredient list I knew I was going to need a pretty large bowl:

Black%20bean%20salad%203.jpg

Beginning, as always, with the ingredients,

Black%20bean%20salad%202.jpg

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 hours 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. {This is the method I chose, but I have to say I was surprised when the black beans came out brown}.

While beans are cooking, also cook:

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

Cool beans and grains.

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

{There was a lot of slicing and dicing for this salad}

Black%20bean%20salad%204.jpg

Black%20bean%20salad%205.jpg

red onions (maybe 1 whole one)
Garlic, minced or crushed (up to 12 cloves more or less)
Bell peppers (use 3 colors to brighten the salad)
Jalapeno - 2-3 depending on heat, minced {Here is here I used the can of chopped fire chiles}
Corn, canned frozed or fresh as you like, maybe a cup or or (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

Black%20bean%20salad%206.jpg

Olive oil (about 1/2 cup)
lime zest
lime juice (about 1/4 cup)
salt and pepper
1 teaspoon mustard
garlic (about 6 cloves), minced
cumin and/or chili powder (1-2 teaspoons to taste)
adjust these ingredients to balance the flavors
Optional: stir in fresh chopped cilantro

Garnish with cilantro

Black%20bean%20salad%201.jpg

To say that this made a lot of salad is quite the undestatement. Since we were heading off to San Diego for our Gathering planning weekend, I packed up salad to bring to Shannon and Jane (I knew Palma would have a large bowl at home for Brad), gave a container to my neighbors, and still have quite a bit for my lunches for the coming week. I am going to take Jerry's suggestion and have some salad burritos.

Black%20bean%20salad%209.jpg


and maybe a margarita for the real Cinco de Mayo! Salud.

Comments (3)

Happy Cinco de Mayo! Love seeing your photos. I agree that this recipe made a lot (and I even cut it in half!).

Nice pictures. I cut mine in half and I still have enough for two more meals. It's a perfect salad for a picnic or potluck.

Happy Drinko de Mayo!

Delicious!

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


This page contains a single entry from the blog posted on May 3, 2009 2:11 PM.

The previous post in this blog was Another Riff on Roses.

The next post in this blog is Cinco de Mayo - Los Angeles style.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2008 - 2012 Slow Travel