Sunday, February 28, 2010

Black Bean Vinaigrette

I cannot believe I have not posted this salad yet. I had one of my husbands buddies come over for dinner tonight and I had not made this salad in eons. So before going to work this morning, I soaked the beans then came home, and was able to cook them in about 30 minutes. Darn I love soaking beans and moreso in baking soda.

Anyhow, I knew it called for two ingredients I did not have at home so I made sure I picked them up before leaving to come home from work. And those were cilantro and tomato juice or vegetable juice. today I used tomato juice. Plus thee extra can be used in Bloody Mary's.

This is best served warm or at room temperature. I have had it cooled and it is not the same. Not bad, just not the same. Make this and know there is something else to do with beans.

1&1/4 cups dry black beans, soaked over night or all day long
4-5 cups water
1 bay leaf
1/2 t salt
1 T red wine vinegar
1 clove garlic minced (we used our press)
1/4 t cumin
1 t hot sauce
1 T chopped cilantro
2 T olive oil
1/4 cup vegetable juice
1/2 green, yellow and red bell pepper diced
1 red onion, diced
4 scallions, thinly sliced
sprigs of cilantro for garnish
Drain soaked beans and rinse well. Put in a large saucepan with water and bay leaf. Bring to a boil over medium-high heat. Lower heat, cover and simmer until soft, about 1-1&1/2 hours. Drain beans, remove bay leaf and return beans to saucepan.

In a small bowl, combine salt, vinegar, garlic, cumin, hot sauce, cilantro and olive oil. Pour over beans. Toss well. Add remaining ingredients except cilantro sprigs and toss gently. Serve warm or at room temperature. Garnish with cilantro.

This is one of those salads that will do well in any season. Make it and enjoy it like we do.