Black Bean Salad with Goat Cheese

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* Exported from MasterCook *

 

Black Bean Salad with Goat Cheese

 

Recipe By :Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried black beans -- soaked overnight or using the

quick-soak method

1 onion -- halved

1 bay leaf

1 dried ancho chile

8 cups water

5 tablespoons freshly squeezed lime juice -- or more to taste

1/2 teaspoon salt

2 tablespoons white wine

2 garlic cloves -- minced

2 tablespoons extra-virgin olive oil

3 bell peppers -- (green, yellow, red, or a combination),

diced

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint -- or 2 teaspoons dried

2 scallions -- chopped

Salt and freshly ground black pepper

4 ounces mild goat cheese (chevre), such as

Montrachet -- crumbled

 

YIELD: 6 TO 8 SERVINGS

 

Cilantro might be expected in this salad, so mint makes a surprising and

delicious alternative. Of course, cilantro could be substituted if you have no

mint on hand.

 

Drain the beans. Combine the beans in a large saucepan with the onion, bay leaf,

chile, and 8 cups fresh water. Bring to a boil. Then reduce the heat and simmer,

partially covered, until the beans are tender, about 1 1/2 hours. Drain the

beans and discard the bay leaf and onion.

 

Remove the skin and seeds from the ancho and finely chop. Set aside.

 

Toss the still-warm beans with 3 tablespoons of the lime juice and the 1/2

teaspoon salt.

 

To make the dressing, combine the remaining 2 tablespoons lime juice, wine,

garlic, and chopped ancho. Add the olive oil in a slow drizzle until

 

Combine the beans bell peppers, parsley, mint, and scallions in a large bowl.

Pour in the dressing and toss. Taste and adjust seasonings, adding salt and

pepper to taste. Let stand for at least 30 minutes to blend the flavors. At this

point the salad may be held in the refrigerator for several hours. Serve at room

temperature with the goat cheese sprinkled on top of the beans.

 

Calories 234 Protein 11 gm * Fat 9 gm 9 Percent of calories from fat 34% *

Cholesterol 9 mg * 9 Dietary fiber 6 gm * Sodium 278 mg * Calcium 93 mg

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 181 Calories; 5g Fat (25.1% calories from

fat); 8g Protein; 27g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 193mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0