Black bean salad #2

Yield: 6 Servings

Measure Ingredient
1 pounds Black beans
\N \N Coarse salt; to taste
2 \N Red bell peppers
1 \N Yellow bell pepper
2 \N Jalapeno peppers
1 \N Clove garlic; crushed
⅔ cup Virgin olive oil
1 \N Lime; juice only
½ cup Fresh orange juice
\N \N Freshly ground pepper; to taste
6 \N Scallions
½ cup Coriander leaves; chopped

From: Joel Ehrlich <Joel.Ehrlich@...> Date: 20 Jun 95 08:08:13 -0800

Responding to: mmeahan@... (Mmeahan) Soak the beans in cold water to cover overnight. Drain. Cover with fresh cold water. Simmer gently for about one hour or more (depending on the age of the beans), adding salt after the first 30 minutes. Cut the peppers into quarters or eighths.

Remove the seeds and veins. Place them skin side up on foil on a rack.

Broil until the skins blister and blacken. Place the peppers in a sealed plastic or paper bag. Set aside to cool. Remove the skins with your fingers. Chop the peppers. Place them in a large serving bowl. Seed, de-vein and chop the jalapeno chilies. Add to the bowl. Make the dressing while the beans are cooking. Place the garlic in a small jug or cup. Add the oil, lime and orange juices. Mix well. Season to taste. Drain the beans. Place them in the serving bowl with the peppers. Remove the garlic from the dressing. Add the dressing while the beans are still warm. Toss well and when the beans have cooled. Add the scallions and coriander.

Correct seasoning. Serve.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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