This week's recipe was chosen by Judy, known as TourMama on the boards. Here is her recipe:
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 vegetables 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 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.
This salad was a hit at our house! I used short grain brown rice made Mexican style by the addition of homemade salsa to the cooking water. It was the perfect side dish to the shrimp tostada and Modelo beer we had for lunch. It was quite warm today with a high of 94 degrees.
This is an excellent side dish and would be great for a summer potluck or a picnic. It can be served room temperature or chilled and something tells me that's going to be even better the next day.
Thanks Judy for a great recipe!