TourMama (Judy) picked the salad for our second week. Here is what she said:
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.
This was a very tasty salad, substantial enough for a salad dinner but versatile enough to be a side dish at a BBQ. And you can be really creative with it.
In addition to Judy's ingredients, I added some chopped raw asparagus and cherry tomatoes. The dressing added a lot to the flavor of all of the other ingredients. I just used regular frozen corn, but next time I am going to get Trader Joe's roasted corn.
I used Trader Joe's frozen brown rice in the salad, but I only prepared one package of the three in the box. I think I would double it next time so the ingredients (black beans and corn) would be more equal. I may have overdone the corn, though - 2 12-oz packages.
Definitely a keeper - thanks Judy!
Black Bean Salad for Cinco de Mayo
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.
Here's all of the salad ingredients:
And my chopped veggies:
Such a colorful salad - we loved it!