3-BEAN GOOD LUCK SALAD WITH CUMIN VINAIGRETTE

3-Bean Good Luck Salad With Cumin Vinaigrette image

This is a colorful variation of the black-eyed peas salad I always serve at my New Year's Day open house. You can cook the black beans and red beans together or separately. The black-eyed peas cook more quickly so should be cooked separately.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, main course, side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3/4 cup dried black beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
3/4 cup dried red beans or kidney beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
2 onions, halved
4 garlic cloves, minced
Salt to taste
3/4 cup black-eyed peas, washed and picked over
1 bay leaf
1/4 cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
2 teaspoons lightly toasted cumin, ground
1 teaspoon Dijon mustard
1/2 cup broth from the beans
1/3 cup extra virgin olive oil
1 red bell pepper, diced
1/2 cup chopped cilantro

Steps:

Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water. Combine the black and red beans, water, all but 1/2 onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact. Remove and discard the onions. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth.
Meanwhile in a separate pot combine the black-eyed peas, remaining 1/2 onion and garlic clove, the bay leaf and 3 cups water. Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact. Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth and add to the black and red bean broth.
In a bowl or measuring cup, whisk together the dressing ingredients. Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt. At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature.
Stir the peppers and cilantro into the beans and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 4 grams, TransFat 0 grams