Name: Black Bean Salad #1
Ingredients: 1 lb Dried black beans; 1/2 ts Dried thyme; 1/2 ts Salt; 1/4 ts Fennel seed; 2 Cloves garlic; peeled; 1 Bay leaf; 2/3 c Red onion; chopped; 1/2 c Red bell pepper; chopped; 2 tb Parsley; chopped; 2 tb Cilantro; chopped; 2 tb Scallion; chopped; 1 tb Ground cumin; 1/8 ts Cayenne pepper; 4 tb Olive oil; 10 tb Lime juice; (about 5 limes); Salt and pepper; to taste

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Salad	8	Servings

INGREDIENTS

1	lb	Dried black beans
1/2	ts	Dried thyme
1/2	ts	Salt
1/4	ts	Fennel seed
2		Cloves garlic; peeled
1		Bay leaf
2/3	c	Red onion; chopped
1/2	c	Red bell pepper; chopped
2	tb	Parsley; chopped
2	tb	Cilantro; chopped
2	tb	Scallion; chopped
1	tb	Ground cumin
1/8	ts	Cayenne pepper
4	tb	Olive oil
10	tb	Lime juice; (about 5 limes)
		Salt and pepper; to taste

INSTRUCTIONS

FOR THE BEANS
FOR THE DRESSING
Garry Howard, Cambridge, MA <garry_howard@hpubmaa.esr.hp.com>
From: The Thrill Of The Grill by Chris Schlesinger and John Willoughby
When the subject of black bean salsa came up I was thinking of this recipe.
He actually calls it a salad, but it could also be used as a salsa, just
add some chopped serrano or jalapeno chiles. I used canned black beans
rather than cooking the dried ones. I dumped them into a strainer and
rinsed them with running water. It was very good.
This dish is Mexican/Southwestern in concept. It's a bit like a salad of
greens, where black beans substitute for the lettuce and the rather large
dose of lime juice makes it surprisingly refreshing. It traels well and is
better the day after it's made: a good accompaniment to hot or cold grilled
meat. You can also add cold grilled meat directly to the salad and turn it
into an entree.
Sort the beans carefully, discarding any small pebbles that may be mixed
in. Soak the beans in cold water to cover for 5 hours, then drain and rinse
them well.
Put the beans in a saucepan and add enough water to come about 1 1/2 inches
above them.
Add the thyme, salt, fennel seed, garlic, and bay leaf. Bring to a boil,
then reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, or until
the beans are tender but not mushy.
Drain the beans and rinse them under cold water for 1 minute to stop the
cooking process. Drain them again.
In a large bowl, combine the dressing ingredients and mix well. Add the
beans, toss, and serve. This salad keeps for 4 to 5 days covered and
refrigerated.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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