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JAMAICAN
BLACK BEAN SALAD
Dried
black beans are also called turtle beans;
these full-flavoured dried beans bear no
resemblance to the fermented soy beans,
also known as black beans, that are commonly
used in Chinese cooking.
2
cups dried black beans
5 medium egg tomatoes, seeded, chopped finely
250 g yellow teardrop tomatoes, chopped
75 g baby spinach leaves, shredded
1 medium red onion, chopped finely
4 green onions, chopped finely
CHILI
DRESSING
1 clove garlic, quartered
1/3 cup lime juice
1/2 teaspoon sugar
2 tablespoons white vinegar
1/3 cup olive oil
2 tablespoons finely chopped fresh coriander
leaves
1/2 teaspoon cayenne pepper
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Cover
beans with cold water in large bowl; soak overnight,
drain.
Cook
beans in large pan of boiling water, uncovered,
about 45 minutes or until tender; drain, cool.
Place
beans in large bowl with tomatoes, spinach and
onions; add chili dressing, toss gently to combine.
CHILI
DRESSING
Blend or process garlic, juice, sugar, vinegar
and oil until dressing thickens slightly; stir
in coriander and pepper.
Serves
8.
SERVING
SUGGESTION: This salad also makes a wonderful
salsa served with char-grilled pork and warm flour
tortillas.
[Salads:
Simple, Fast and Fresh, The
Autralian Women's Weekly Cookbooks]
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