Tuesday, July 25, 2006

Black Bean Salad

1 lb dried black beans
couple of sprigs epazote (optional)

Sort, wash and soak the black beans overnight. Rinse beans and cover with water and add the epazote. Cook until tender and they still hold their shape, about 1 hour. Drain, remove epazote, and let cool.

1/4 teaspoon fresh thyme
1/2 teaspoon fresh oregano
4 small sprigs of fresh basil (about 2-3 Tbs minced)
1 teaspoon orange rind
1 Tablespoon balsamic vinegar
1/2 teaspoon salt
Juice of 1 orange
5 Tablespoons cold pressed Flax Seed oil or virgin olive oil

Whir these ingredients in a blender or mini chop.

2 medium yellow tomatoes, diced (I used Azoychka)
1 red bell pepper, diced
1 green bell pepper, diced (I used 3 Lipstick peppers because they're small)
1/2 onion, finely chopped (I used Walla Walla)
6 diced radishes (celery works too)

Toss the beans, the vinagrette and the vegetables together, adjust seasoning. Let marinate a couple of hours in the refrigerator before serving, over a bed of greens or lettuce is optional.

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