Robert's Black Bean Salad
Source of Recipe
From One Big Table, to be published by Simon and Schuster, 2007
List of Ingredients
2 cups dried black beans
1/2 celery stalk
1/2 carrot
A few sprigs fresh thyme
A few sprigs fresh parsley
1 bay leaf
1/2 onion
2 teaspoons kosher salt
1/3 cup extra-virgin olive oil
1/3 cup lime juice
1 red onion, minced
1 bunch fresh cilantro leaves, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt and pepper
Recipe
Place the beans in a large pot with the celery, carrot, thyme, parsley, and bay leaf, along with one teaspoon of salt and add enough cold water to cover and bring to a boil. Cover the pot, reduce the heat to low and simmer for one to two hours until the beans are almost tender. Check the beans occasionally, adding more water if needed, to keep them covered.
In the bottom of a large bowl, combine the olive oil, lime juice, red onion, cilantro, ground cumin and chili powder. When beans are just barely tender, drain them and toss them immediately in this mixture. Season with salt and additional pepper to taste and allow to cool to room temperature for at least two hours, or overnight, before serving.
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