| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
California |
May 1993 |
1 |
servings |
INGREDIENTS
| 3/4 |
ts |
Ground cumin |
| 1 |
tb |
Wine vinegar; or to taste |
| 3 |
tb |
Olive oil |
|
|
A; (15- to 16-ounce) |
|
|
; can black beans, |
|
|
; rinsed and drained |
| 1/4 |
c |
Chopped drained sun-dried tomatoes packed |
|
|
; in oil |
| 1 |
|
Avocado; (preferably |
|
|
; California) |
| 1 |
|
Scallion; chopped |
|
|
Vegetable oil for frying the tortillas |
|
|
Two; (7-inch) corn |
|
|
; tortillas |
|
|
Enough inner leaves of curly endives; (chicory), torn into |
|
|
; pieces, washed |
|
|
; well,and spun dry, |
|
|
; to measure 3 cups |
| 1/3 |
c |
Thinly sliced red cabbage |
INSTRUCTIONS
In a small bowl whisk together the cumin, the vinegar, and salt to
taste and whisk in the olive oil. In a bowl combine the beans, the
tomatoes, the avocado, peeled, pitted, and cubed, and the scallion,
stir in about two thirds of the dressing and salt and pepper to
taste, and toss the mixture well. In a small skillet heat 1/2 inch of
the vegetable oil over moderately high heat until it is hot but not
smoking and in it fry the tortillas, 1 at a time, for 1 minute, or
until they are crisp and golden, transferring them as they are fried
to paper towels to drain. In another bowl toss the curly endive and
the cabbage with the remaining dressing and salt and pepper to taste.
Divide the tortillas between 2 plates, top them with the black bean
mixture, and divide the curly endive salad between the plates.
Serves 2.
Gourmet May 1993
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