posted by Mona M 04-17-101 5:31 AM
Black Bean Salad
from Above & Beyond Parsley... Food for the Senses
2 cups dried black beans, rinsed and picked over
5 cups chicken broth
1 cup chopped red onion
2 scallions, chopped
6 pear tomatoes, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cups cooked corn
Juice of 1 lemon
1 celery stalk, chopped
Dressing:
2 small jalapeņo peppers
2 cloves garlic
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 cup mild olive oil or vegetable oil
1/2 cup red wine vinegar
1 teaspoon cumin, or less to taste
Salt and freshly ground pepper, to taste
In a stockpot, combine beans with 4 cups broth. Bring to a boil and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Boil again. Add 1 cup chicken broth and simmer for 1-1/2 hours, stirring occasionally until tender. Drain and refresh under cold water. Drain again and place in a large bowl. Set aside.
For Dressing: Place all ingredients into a food processor (jalapeņos and garlic mince better if thrown in first with machine running, then add herbs, etc.).
Combine red onion, scallions, bell peppers and corn with beans. Pour dressing over all. Serve chilled or at room temperature.
SERVES 8
Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved.