Source: Sunday Dinner

Black Bean Salad with Toasted Cumin Vina
Deep and rich looking, black bean salad is a lovely warm-weather dish to serve with this menu. There is not point not making a lot of the salad, as it keeps for days and you'll wan to keep tasting it all week long.
Rating:
Serves: 10 to 12
Prep Time: 20 minutes
Cook Time: 40-50 minutes

 

 
4 cups (28 ounces) dried beans, black
4 cups chicken stock, preferably homemade
4 cups water
1 red bell pepper, seeded, deveined, and cut into 1/4-inch dice
6 scallions, white and green parts; trimmed and cut into 1/2-inch pieces
1 red onion, thinly sliced
1/2 cup cilantro, or flat-leaf parsley; finely chopped
Juice of 1/2 lemon
Salt and freshly ground pepper
1 tablespoon ground cumin
1 tablespoon chili powder
2 tablespoons balsamic vinegar
2/3 cup extra virgin olive oil




1. To prepare the beans, pick them over, discarding any broken or misshapen ones, and rinse thoroughly. Put the beans in a large bowl, add enough cold water to cover by about 2 inches and set aside to soak for 6 to 8 hours or overnight.
2. Drain the beans and transfer them to a stockpot. Add the stock and water and bring to a boil over high heat. Reduce the heat and simmer the beans, uncovered, for 40 to 50 minutes until just tender, skimming any foam that rises to the surface. Be careful not to overcook. You should be able to mash a bean against the roof of your mouth but it should retain its general shape. Drain the beans, rinse under cold running water and set aside to cool.
3. Meanwhile, combine the red pepper, scallions, onion and cilantro in a large bowl. Add the lemon juice, season with salt and pepper and toss gently.
4. To prepare the vinaigrette, put the cumin and chili powder in a small skillet and toast over medium heat for 2 to 3 minutes, stirring constantly, just until they begin to smoke. Immediately remove the skillet from the heat.
5. In a small bowl, whisk the vinegar and olive oil together until thickened. Add the toasted spices and whisk again.
6. To assemble the salad, add the cooled beans to the vegetable mixture and toss to mix. Pour the vinaigrette over the salad and toss gently. Set aside at room temperature for at least 1 hour to give the flavors time to blend. Or cover and refrigerate for up to 12 hurs. Serve chilled or at room temperature.


Notes:
Ingredient #10-13 Are For Vinaigrette.

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