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Firehouse Dalmatian Bean Salad

Source of Recipe


From "The White Dog Cafe Cookbook"






List of Ingredients



• 1/4 cup fresh orange juice
  
• Grated zest and juice of 1 lime
  
• 1 jalapeno pepper, seeded and minced
  
• 1 Tbsp New Mexican chili powder
  
• 1 Tbsp ground cumin, toasted
  
• 2 tsp minced garlic
  
• 2 tsp salt
  
• 1/2 cup olive oil
  
• 1 red bell pepper, finely diced
  
• 1 green bell pepper, finely diced
  
• 1 carrot, peeled, finely diced
  
• 1/4 cup tightly packed fresh cilantro leaves and stems, chopped
  
• 2 cups cooked black beans
  
• 2 cups cooked white beans, such as Great Northern
  






Instructions



1. Whisk together the orange juice, lime zest and juice, jalapeno, chili powder, cumin, garlic and salt in a small bowl. Whisk in the oil in a slow, steady stream. Reserve.
   
   
2. Toss together both of the bell peppers, the carrot, cilantro, cooked black and white beans and the reserved vinaigrette in a large bowl. Taste and adjust seasoning, if necessary. The salad is best if you let it sit at room temperature to allow the flavors to blend for a few hours before serving. Cover and refrigerate for up to 3 days.
   
   Bring to room temperature before serving.
   
   Serves 4
   
   






Final Comments


This salad is delicious to eat by itself. However, if you want to serve it the way we do at the White Dog Cafe, sprinkle black pepper over small rounds of fresh chevre and bake in a 400-degree (F) oven until soft. Serve the warmed cheese over mounds of the bean salad and some mixed lettuce leaves.