Ingredients Jump to Instructions ↓

  1. Black Bean Salad

  2. serves: 4

  3. 1 cup dried black beans

  4. 1 bay leaf

  5. 2 cloves garlic, peeled and halved

  6. 1 teaspoon freshly ground black pepper

  7. 1/4 teaspoon cumin

  8. 1/4 teaspoon ground coriander

  9. pinch of cayenne pepper

  10. 1 medium red onion, diced

  11. 1 large green pepper, diced

  12. 1 large red bell pepper, diced

  13. 1 cup corn kernels

  14. 3 tablespoons olive oil

  15. 2 tablespoons red wine vinegar

  16. 1 tablespoon lime juice

  17. 1/4 teaspoon salt

  18. Place the beans in a colander and rinse with cold water. Pick over

  19. the beans to remove any stones. Place the beans in a clean pot,

  20. cover with fresh cold water and soak for at least 4 hours or overnight. Drain. In a large pot, combine the beans, onion quarters,

  21. bay leaf, 1 teaspoon freshly ground black pepper, cumin, coriander

  22. and cayenne pepper with 2 quarts of water and bring to a boil.

  23. Reduce heat and simmer until the beans are tender, about 1 hour.

  24. Drain the liquid from the beans and remove the onions, garlic and bay leaf. Combine the black beans, red onion, green and red pepper

  25. and corn in a large bowl. In a separate bowl mix the lime juice,

  26. vinegar and oil. Pour over the beans and vegetables and toss to

  27. combine. Taste and adjust the seasonings, adding additional cayenne

  28. pepper if you want the salad spicier.


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