Spicy Romaine Salad With Goat Cheese and Navy Beans

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Spicy Romaine Salad With Goat Cheese and Navy Beans

 

Cumin Vinaigrette:

2 tablespoons fresh lime juice, about 1 medium lime

2 tablespoons red wine vinegar

2 teaspoons cumin seed, toasted and ground or 1 teaspoon ground cumin

1 teaspoon dried red pepper flakes

1 tablespoon fresh cilantro, roughly chopped

1/2 teaspoon honey

1 tablespoon Dijon mustard

1/2 cup olive oil

salt and freshly ground pepper to taste

 

Salad:

2/3 cup dried navy beans, soaked overnight or a 15 ounce can of beans

1 head romaine lettuce, cut into 1/2 " strips

2 ripe tomato, cored and sliced

1/2 cup loosely packed fresh basil leaves

4 ounces goat cheese

 

In a small bowl, combine all the dressing ingredients and whisk together well.

Drain the dried beans, and place them in a small saucepan with enough cold

salted water to cover by about 3 inches. Bring to a boil over high heat, then

reduce the heat to a low simmer until the beans are tender but not mushy, 1 1/2

to 2 hours. Drain, rise with cold water, and allow to cool to room temperature.

(If using canned beans, drain and rinse well).

In a large bowl, combine the lettuce, beans, tomatoes, and basil. Stir the

dressing well, add just enough to moisten the ingredients (you will have some

dressing left over), and toss to coat. Crumble the goat cheese over the top and

serve.

Serves 4.

 

 

 

 

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