Weekend Herb Blogging: Black Bean And Pepper Salad, With Cumin And Mint Vinaigrette

When does air conditioning decide to quit working?  During the hottest weather, of course. And that's what happened to us last Friday.  Fortunately, it's working now, but there was a period where we sweltered in our house, as the temperatures hit the century mark.  We enjoy eating salads, so this particular salad was perfect for our steamy abode.  It's a very simple salad from Deborah Madison, made special by the vinaigrette dressing.  I love Deborah Madison's salad recipes because her salad dressings are always full of herbs, spices and citrus juice.  They turn what would be just another black bean salad into an exotic and delicious meal.  It also makes it perfect for Weekend Herb Blogging, which is guest hosted this week by the lovely Gabriella at The  Reluctant Housewife.  Go there and see lots of herby recipes. 

You can serve this salad by tossing the beans with lettuce and tomatoes. Or you can present it as a composed salad on a plate, along with tomatoes, avocado and other ingredients of your choice. Bob likes to wrap the salad up in flour tortillas and eat it.   You could use canned beans for this salad, but I think they are a little mushy compared to home cooked beans.

 

Black Bean And Pepper Salad, With Cumin And Mint Vinaigrette   (Deborah Madison, The Greens Cookbook)

1 1/4 cups dried black beans
1 bay leaf
1/2 teas. dried thyme
1/2 teas. dried oregano
1/2 onion finely chopped
1 teaspoon salt
Vinaigrette with cumin and mint
1/2 cup each red, yellow and green bell peppers, seeded and diced into small squares
1 small red onion, cut into small squares
1 stalk of celery, cut into small squares

Sprigs of cilantro for garnish.

Sort through beans for any stones or chaff. Cover with water and soak overnight. The next day drain the beans and cover with water generously, add the finely chopped onion, herbs and bay leaf.  Bring beans to a boil, add salt, lower heat, cover and cook gently until they are done--about one hour.  Do not over cook or let them lose their shape.  Drain the beans.

Prepare the vinaigrette and add it to the cooked beans while they are still warm, along with the peppers, red onion and celery.  Fold everything all together and correct for seasoning, add more salt and pepper and some minced hot chilies and cilantro if you like a spicier flavor.  Serve warm or at room temperature.

Vinaigrette with Cumin and Mint

1 Tablespoons lemon or orange juice
1 teaspoon grated lemon or orange peel
1 Tablespoon Sherry vinegar
1/2 teaspoon salt
1 clove garlic, finely minced
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/4 teaspoon paprika
5 to 6 Tablespoons olive oil
1 Tablespoon mint leaves chopped
1 Tablespoon cilantro leaves chopped
1 jalapeno pepper, seeded and finely chopped (optional)

Combine juice, peel, garlic, vinegar, and salt in a bowl.  Bruise the cumin and coriander seeds by smashing them in a mortar, or grind them in a spic mill.   Add them along with the paprika into the bowl and whisk in the oil. Taste and adjust flavors of acid or oil, then add the fresh herbs and jalapeno, if using it.

Comments

[kristi]

This looks delicious and perfect for summer. I'm glad your air conditoning is back on. We've had so many hot and humid days here in the NE, if I didn't have my bedroom air unit, I would melt!

[Glenna]

That's PERFECT for hot summer days. Can't wait to try it.

[Shannon]

Ooh, I make a dish very similar to this but not with the mint!

[chanit]

IT is my first visit here, don't worry.. I'll come back.. - your Blog is very beautiful,I love it- thank you :-)

[Christine]

Hi Sher,
Beautiful salad. The black beans look so pretty next to the avos and tomatoes. I too love D. Madison's recipes. Did you know she grew up in Davis?
So glad to read that your air conditioner is working again. I know all too well what it's like to live in that heat. I'll bet Upsie's happier too.

[gattina]

whao! what a glorious salad! Your vinaigrette has many flavors in it, I like it!

[Cate O'Malley]

Looks gorgeous - and so healthy!

[Gerald]

Salads like this are always a good thing when it's 100 degrees outside.

[ann]

i think i'd forgo cooking the beans entirely and use canned beans
too hot to cook anything in my apt for an hour, but this sounds too good to not try it someday

[Ramya]

Very interesting.I had used black beans only.It's first time that I am hearing dried beans.

[sher]

Kristi,

My AC is working, but each day I say a prayer that it will kick in. It needs a special part that's been ordered and I hope it doesn't die again before the part comes in.

Glenna,

Yes, it's easy to make, and it's very healthy too. Can't beat that.

Shannon,

This is a pretty simple black bean mixture--it's the dressing that makes it a little different. The mint is really nice.

Chanit,

Thanks for visiting! I enjoyed my visit to your blog too.

Christine,

Thank you. I recently found out that Deborah is from Davis. She is an inspiration to anyone who loves to cook. I'm never disappointed with her recipes. Upsie is pretty happy, although I can't understand how it can be fun with all that fur.

Gattina,

I'm a big fan of cumin and coriander, so I must admit I love this salad.

Cate,

Thank you!

Gerald,

Yes, even though I love salad anytime, it just seems better when the temperatures are hot. Just read on your blog that you are cooking in a kitchen with 100 degree temperatures!

Ann,

Canned beans would make this so much easier, I must admit.

Ramya,

I like to use the dried beans if I use them in something like this salad. But, canned beans are good too. I always keep some cans of beans on hand.

[gabriella]

SHER!!!

I must must must make this dressing/vinaigrette. oh and I am not a superwoman. Laundry is NOT done and vacuuming is NOT done. And I really really really don't want to do it. I think I will cook instead.

[s'kat]

Wow, just saw this, and it looks awesome! DucCat doesn't do cumin- or mint, really, but I'll bet this would make a wonderful lunch throughout the week.

Sorry about the A/C, yuck! Visit your local library!

[kalyn]

I'm glad to hear that the AC is kind of holding on, and will soon be fixed. The salad sounds fabulous. I agree, the canned black beans are ok in a pinch, but freshly cooked beans are by far superior.

[Ruth]

What a gorgeous salad. I'm getting together with old friends tomorrow and this will be a perfect lunch.

Thanks for sharing.

[Ruth]

Thanks again for the recipe. I wrote about it and linked to your site.