Anonymous Tue May 23 19:33:29 2006

For the beans

1 pound dried black beans

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon fennel seed

2 cloves garlic -- peeled

1 bay leaf

For the dressing

2/3 cup red onion -- chopped

1/2 cup red bell pepper -- chopped

2 tablespoon parsley -- chopped

2 tablespoon cilantro -- chopped

2 tablespoon scallion -- chopped

1 tablespoon ground cumin

1/8 teaspoon cayenne pepper

4 tablespoon olive oil

10 tablespoon lime juice -- (about 5 limes)

salt and pepper -- to taste

This dish is Mexican/Southwestern in concept. It's a bit like a salad of greens, where black

beans substitute for the lettuce and the rather large dose of lime juice makes it surprisingly

refreshing. It travels well and is better the day after it's made: a good accompaniment to hot

or cold grilled meat. You can also add cold grilled meat directly to the salad and turn it into

an entree. Sort the beans carefully, discarding any small pebbles that may be mixed in.

Soak the beans in cold water to cover for 5 hours, then drain and rinse them well. Put the

beans in a saucepan and add enough water to come about 1 1/2 inches above them. Add

the thyme, salt, fennel seed, garlic, and bay leaf. Bring to a boil, then reduce the heat and

simmer, uncovered, for 1 to 1 1/2 hours, or until the beans are tender but not mushy. Drain

the beans and rinse them under cold water for 1 minute to stop the cooking process. Drain

them again. In a large bowl, combine the dressing ingredients and mix well

. Add the beans, toss, and serve. This salad keeps for 4 to 5 days covered and refrigerated.

Posted to the BBQ List by Carey Starzinger on Aug 22, 1996.