Black Bean Salad with Cumin and Mint Vinaigrette

Easy.

Versatile.

Tasty.

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.

Your choice.

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*
Diced avocado*

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.
Serves 4.

Black Bean Salad with Cumin and Mint Vinaigrette

Lentil Salad with Fresh Mint, Roasted Peppers and Feta Cheese

Well, I’ve done over 100 posts on Feeding Groom and, like so many others that have posted recently, the welcome and the new friends have made such an impact on our lives here at the Red Brick Ranchero.

So has the food.

Groom has now joined the ranks of the medicated for high cholesterol. Is it my fault? Did I pick the wrong foods? I would say no. Well, maybe.

At any rate, in an effort to curb the cholesterol that is running rampant around here, the eating habits and menu choices have undergone a rather drastic change. Red meat is no longer the go-to meal. I’m sure the beef and lamb population is growing by leaps and bounds and pigs are breathing a sigh of relief. Shrimp will become less of an option.

Moderation is the new key to life here, so these foods won’t totally disappear.

They’ll just spend quality time with us.

Here’s a great recipe for Lentil Salad with Fresh Mint, Roasted Peppers and Feta Cheese with is perfect with a beautiful piece of Grilled Steelhead Trout or salmon on top.

Very French, this is.

Very good for you too!

Lentil Salad with Fresh Mint, Roasted Peppers and Feta Cheese
Adapted from The Greens Cookbook by Deborah Madison

1-½ cups small French lentils,
2 medium carrots, peeled and diced into small squares
½ small Vidalia onion, diced
1 bay leaf
1 clove garlic, finely chopped
Good pinch coarse salt
2 large red bell peppers
1 tbsp fresh chopped mint
4 tbsp chopped mixed herbs..I used cilantro, Italian parsley and thyme
Freshly ground black pepper
Sherry vinegar to taste
8 ounces feta cheese
Extra virgin olive oil for garnish
Lemon Vinaigrette

Rinse the lentils, cover them generously with water and bring to boil with carrot, onion, bay leaf, garlic and salt. Simmer til cooked about 25 minutes. They should be tender and still hold their shape. Drain.

While lentils are cooking, roast the peppers over a flame until evenly charred and put in covered bowl to steam for 20 minutes or so. Then scrape off the charred skins with a knife. Don’t rinse under water. Slit open , remove the seed and cut into squares.

Fold vinaigrette into warm lentils. Add mint, herbs and peppers. Taste and season with freshly ground black pepper and salt if needed. Taste again, and this is a great hint..splash a bit of sherry vinegar on the lentils to brighten the flavors. It really works.
Crumble the feta cheese and gently stir into the lentils.
If you have grilled fish, plate on top of the salad and sprinkle a bit more chopped herbs for garnish.

Lemon Vinaigrette

Juice and peel of one large lemon
¼ tsp smoked sweet Spanish paprika
Pinch cayenne pepper
1 tsp garlic confit
Coarse salt to taste
8 tbsp extra virgin olive oil

Remove two wide strips of peel from the lemon with a vegetable peeler and slice them into narrow slivers. Put 3 tbsp of lemon juice in a bowl with the lemon peel, paprika, cayenne, garlic and salt. Which in the olive oil and adjust seasoning for tartness, adding more lemon juice or oil, whichever is needed.


Salad serves 4.

Lentil Salad with Fresh Mint, Roasted Peppers and Feta Cheese