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Black Bean and Pineapple Salad with Orange-Chipotle Vinaigrette

Source of Recipe


posted by KimKelly - Recipe adapted from Let the Flames Begin by Chris Schlesinger and John Willoughby (Norton)






List of Ingredients



• 2 cups, dried black beans [OR substitute 3 (15-ounce) cans black beans – drained, well rinsed]
  
• 1/2 small pineapple peeled, cored, diced into medium-size cubes
  
• 1/2 red bell pepper cored, seeded, cut in medium-size dice
  
• 1/2 green bell pepper cored, seeded, cut in medium-size dice
  
• 1/2 red onion cut in small dice
  
• 3 tablespoons coarsely chopped fresh cilantro
  
• 3 tablespoons coarsely chopped fresh oregano
  
• kosher salt and freshly cracked black pepper to taste
  
• for the vinaigrette (dressing):
  
• juice of 1 orange
  
• 1/2 cup fresh lime juice (about 4 limes)
  
• 2 tablespoons molasses
  
• 2 tablespoons cider vinegar
  
• 2 tablespoons chipotle peppers in adobo sauce
  
• 2 tablespoons toasted cumin seeds (or substitute 1 tablespoon, ground cumin)
  
• kosher salt and freshly cracked black pepper to taste
  
• 1/4 cup, olive oil
  






Instructions



1. If using dried black beans: soak them in cold water for 5 hours or overnight, then drain and rinse well. Place the soaked beans in a saucepan or pot with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer the beans gently until they are tender but not mushy – about 1 1/2 –2 hours. Add salt to the cooking beans after the first half hour or so. Drain the beans and place in a large bowl. [If using canned beans, rinse and drain them and place in a large bowl.]
   
   
2. Prepare the Vinaigrette (dressing): In a blender or food processor, combine the juices and all dressing ingredients except the oil until well blended. With the machine running, add the oil in a thin stream through the feed tube, until the dressing is well blended. Taste and correct seasoning, if necessary.
   
   
3. Compose the Salad: To the bowl containing the beans, add the pineapple, bell peppers, onion, cilantro, oregano and salt and pepper to taste. Pour the dressing over the salad, and toss well to combine. Salad may be made ahead; in fact, flavors improve upon standing for a half hour or so.
   
   
4. Serves 8