Gets better if stands overnight.
Can eat rolled up in a flour tortilla, as a base for nachos, underneath a piece of spicy grilled chicken.
Can eat topped with grilled shrimp and a splat of guacamole.
Can eat while standing in front of refrigerator with spoon.
Black Bean Salad with Cumin and Mint Vinaigrette
Adapted from The Greens Cookbook by Deborah Madison
2 15 ounce cans black beans, rinsed and drained
½ cup each diced yellow, green and red peppers
1 small red onion, cut into small squares and soaked in ice water for 10 minutes
2 stalks celery, diced
½ tsp dried thyme
½ tsp dried Mexican oregano
Coarse salt and freshly ground black pepper
Chopped fresh cilantro*
Combine in bowl. Add vinaigrette and fold together. Taste and correct the seasoning.
*add these right before serving.
Cumin and Mint Vinaigrette
1 tbsp orange juice
1 tbsp grated lemon peel
1 tbsp sherry vinegar
1 tbsp garlic confit or 2 fat garlic cloves, smashed and finely minced
Salt and freshly ground black pepper to taste
½ tsp cumin seeds
1/2 tsp coriander seeds
¼ tsp hot smoked Spanish paprika
6 tbsp extra virgin olive oil
Chopped fresh mint leaves (about a tbsp)
Chopped fresh cilantro (about a tbsp)
1 small jalapeno pepper, seeded and minced
Combine juice, peel vinegar, salt and garlic in bowl. Put cumin and coriander seeds in mortar and pestle or grind in spice grinder. Add with paprika to combined ingredients. Whisk in the oil. Taste and adjust seasoning and add the jalapeno and fresh herbs.