Bean Salad with Cumin Vinaigrette

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Bean Salad with Cumin Vinaigrette

 

Beans:

1 lb. washed black eyed peas picked over

6 cups water

1 onion chopped

3 to 4 garlic cloves, minced or pressed

1 bay leaf

salt to taste

 

Vinaigrette:

1/3 cup red wine or Sherry vinegar

1 garlic clove, minced, pounded or pressed

1 tsp. Dijon mustard

2 tsps. ground cumin

salt to taste

freshly ground black pepper to taste

1/2 cup cooking liquid from the beans

1/4 cup olive oil

 

1 red bell pepper diced

1 green bell pepper diced

1/2 cup chopped cilantro

3 to 4 cup baby arugula, optional or spinach or salad greens

 

For the Beans: Combine the black-eyed peas and water in a soup pot, casserole

or Dutch oven and bring to a boil. Reduce the heat slightly and spoon off any

foam.

When all the foam has been spooned off, add the onion, garlic and the bay leaf.

Reduce the heat, cover and simmer 30 minutes. Add salt to taste, about 2

teaspoons, and continue to simmer until the beans are thoroughly tender but

still intact, another 10 to 15 minutes.

Taste and adjust the seasonings. Drain the beans over a bowl (reserve 1/2 cup

of the liquid for the vinaigrette) and return them to the pot or transfer to a

large bowl. It's fine if some of the broth remains.

For the Vinaigrette: Mix together the vinegar, garlic, mustard, cumin, salt and

pepper to taste, bean liquid and olive oil. Stir the vinaigrette into the

beans.

For Assembly: If you're serving the salad warm, add the red and green bell

peppers and cilantro. If serving it cold, allow the beans to cool slightly and

refrigerate them, 2 to 3 hours. Shortly before serving, stir in the bell

peppers and cilantro. Taste and adjust the seasonings.

Serve the salad from a large bowl or earthenware pot, or if using the greens,

line a big salad bowl or platter, or individual plates with the salad greens.

Give the beans a stir, pile them onto the greens, and serve. Yields 4 to 6

main-dish servings or 8 starters.

 

 

 

 

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