Recipes

Fiesta Salad
(Serves 10)

This salad is a celebration of color and taste. It may be made in advance, and keeps well for several days. If you are a cilantro lover, you may want to double the amount.

1-1/2 cups dry black beans, or 3 15-ounce cans black beans
3-1/2 cups water
2 cups frozen corn, thawed
2 large tomatoes, diced
1 large green bell pepper, diced
1 large red or yellow bell pepper, diced
1/2 cup chopped red onion
3/4 cups chopped cilantro (optional)
2 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lime or lemon, juiced
2 garlic cloves, mined
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper, or a pinch of cayenne
1/2-1 teaspoon salt

Sort through beans to remove any debris, then wash them and place them in a large pan or bowl with about 6 cups water. Soak overnight. Pour off soaking water and place in a kettle with the 3-1/2 cups of fresh water. Bring to a simmer, and cook until the beans are just tender, about 45 minutes to 1 hour. (Although the beans should be thoroughly cooked, in this case they should not be overcooked.) Drain and cool the cooked beans. If you are using canned black beans, simply drain them and proceed.

When the beans are cool, combine them with the corn, tomatoes, bell peppers, red onion, and cilantro. Whisk together dressing ingredients and pour over the salad. Toss gently to mix.

From Food for Life by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.

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