Marinated Black Bean Salad
Ensalada de Frijoles NegroAlthough beans have been part of Mexican meals for centuries—usually served hot with or after a meal—only recently have they been used to make delectable salads. Black beans are an excellent salad choice.To help the beans hold their shape while cooking, I use a cook-soak method allowing the starches to expand slowly, keeping the skins intact. If you pay attention to the cooking, the beans should be whole and tender when finished.
Ingrediënten
Makes 8 servings
- 1 pound dried black beans
- 2 bay leaves
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 2 medium tomatoes seeded and chopped
- 3 finely chopped green onions
- 2 to 3 serrano chiles finely chopped with seeds
- ¼ cup olive oil
- 2 to 3 tablespoons white wine vinegar
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
Instructies
- Sort the beans.
- Remove any dirt, straw, pebbles, etc.
- Put the beans in a fine-mesh strainer and rinse well, then put them into a large pot with water to cover by about 3 inches.
- Add the bay leaves and oregano.
- Bring to a boil, uncovered.
- Lower the heat and simmer, uncovered, 10 minutes.
- Turn off the heat.
- Cover and soak 30 minutes.
- Bring to a boil again, and simmer slowly, partially covered, until the beans are tender, but not too soft, about 1 hour to 1 hour and 20 minutes.
- Drain off the bean broth and save for soup, if desired, or discard.
- Put the beans into a large mixing bowl.
- Cool to room temperature.
- Add the remaining ingredients and mix gently.
- Cover and refrigerate at least 1 hour.
- Adjust seasoning.
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