MARINATED BLACK BEAN SALAD

Marinated Black Bean Salad image

Number Of Ingredients 12

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 chile kimmy, , finely chopped with seeds
1/4 cup olive oil
2 to 3 tablespoons white wine vinegar
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste

Steps:

1. 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. 2. 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. 3. 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves