3-Bean Good Luck Salad with Cumin Vinaigrette

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3-Bean Good Luck Salad with Cumin Vinaigrette

This is a colorful variation of the black-eyed peas salad I always serve at my New Year’s Day open house. You can cook the black beans and red beans together or separately. The black-eyed peas cook more quickly so should be cooked separately.

Rating

Ingredients

  • 3/4cup dried black beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
  • 3/4cup dried red beans or kidney beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
  • 2onions, halved
  • 4garlic cloves, minced
  • Salt to taste
  • 3/4cup black-eyed peas, washed and picked over
  • 1bay leaf
  • 1/4cup red wine vinegar or sherry vinegar
  • 1garlic clove, minced
  • Salt and freshly ground pepper to taste
  • 2teaspoons lightly toasted cumin, ground
  • 1teaspoon Dijon mustard
  • 1/2cup broth from the beans
  • 1/3cup extra virgin olive oil
  • 1red bell pepper, diced
  • 1/2cup chopped cilantro
Set base servings to enable scaling:

Directions

Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water. Combine the black and red beans, water, all but 1/2 onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact. Remove and discard the onions. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth.

Meanwhile in a separate pot combine the black-eyed peas, remaining 1/2 onion and garlic clove, the bay leaf and 3 cups water. Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact. Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth and add to the black and red bean broth.

In a bowl or measuring cup, whisk together the dressing ingredients. Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt. At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature.

Stir the peppers and cilantro into the beans and serve.

Notes

The beans will keep for 5 days in the refrigerator; toss them with the vinaigrette, but if you aren't serving them right away, wait and add the cilantro and red pepper just before serving.

Nutrition

Info
Trans Fat: 0 gramsFat: 13 gramsCalories: 314Saturated Fat: 2 gramsUnsaturated Fat: 11 gramsSodium: 404 milligramsSugar: 4 gramsFiber: 12 gramsCarbohydrate: 39 gramsProtein: 12 grams
Salads

Source: https://cooking.nytimes.com/recipes/1015866-3-bean-good-luck-salad-with-cumin-vinaigrette