It's getting to the point where we are starting to think less about bean soups and more about bean salads. It's officially spring now (even though we drove through snow yesterday!) and some of the vendors at the year round markets are bringing lots of greens from their hoop houses. This black bean salad would be excellent served plain or with chips, like a salsa. Or you could spoon it over a huge bed of lettuce or spinach and have a complete meal.
Saturday, March 31, 2012
3-4 cups black beans (cooked previously)*
1/2 cup sliced green onions
1 large tomato, seeded and diced
1 stalk celery, diced
1/2 cup cilantro, chopped
1 Tbsp. fresh mint, chopped (or 1 tsp. dried mint)
1/4 cup lemon juice
1/4 cup olive oil
a dash of Tabasco sauce
1 tsp. cumin
salt and pepper to taste
Drain and rinse black beans. Combine all ingredients in a bowl, refrigerating for at least 1 hour (better if left overnight) to combine flavors.
*Soak black beans overnight. The next day, cook in heavy pot for about two hours, or until tender. Midway through cooking, add onion, garlic, salt, and black pepper to taste. Best idea: soak/cook a large quantity of beans and freeze with liquid in 1 or 2 cup batches for use when a recipe calls for canned beans.