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#Post#: 86299--------------------------------------------------
Black Bean Salad with Chipotle Vinaigrette (with cumin)
By: farmgirl Date: April 1, 2022, 10:41 am
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This recipe is from The Best of Food and Wine, 1995
2 teaspoons cumin seeds
1 tablespoon adobo sauce, from a can of chipotle chiles in adobo
1/4 cup red wine vinear
3/4 cup extra-virgin olive oil
1 - 28 ounce can Italian peeled tomatoes, drained and cut into
1/4 inch dice
1/4 teaspoon sugar
8 cups cooked black beans or 5 - 15 ounce cans black beans,
drained & rinsed
2/3 cup finely chopped red onion
2 tablespoons thinly sliced tender scallion greens
1/4 cup finely chopped fresh coriander (cilantro)
1/4 cup finely chopped flat-leaf parsley
coarse (kosher) salt
freshly ground pepper
4 ounces goat cheese, crumbled
In a small heavy skillet, toast the cumin seeds over moderate
heat, shaking the pan constantly, until the seeds darken and
become fragrant, 1 to 2 minutes. Let cool slightly. Using a
mortar with a pestle, a spice mill or a coffee grinder reserved
for spices, grind the seeds to a fine powder.
In a medium bowl, whisk the adobo sauce and cumin together. Add
the vinegar and whisk in the olive oil. (The vinaigrette can be
prepared up to 8 hours before serving. Cover and let stand at
room temperature.)
2-3 hours before serving, stir the tomatoes and the sugar
together in a small bowl; let stand for 15 minutes. In a large
serving bowl, combine the black beans, red onion, scallion
greens, coriander and 3 tablespoons of the parsley. Fold in the
tomatoes. Whisk the vinaigrette and add it to the salad,
tossing gently but thoroughly. Season with coarse salt and
pepper and mix once again. Cover the salad and let stand in a
cool place, stirring occasionally.
Just before serving, scatter the crumbled goat cheese over the
salad and sprinkle with the remaining 1 tablespoon chopped
parsley.
So my notes: I'm lazy enough that I just used powdered cumin,
I'm sure using whole cumin seeds, toasted, would be much better.
I never added the goat cheese. The recipe makes a huge amount,
I generally used only 2 cans of black beans and a couple of cups
of lightly cooked frozen corn (drained and dried as much as
possible.)
#Post#: 87830--------------------------------------------------
Re: Black Bean Salad with Chipotle Vinaigrette (with cumin)
By: GoodnightGracie Date: April 8, 2022, 9:58 am
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[quote author=farmgirl link=topic=967.msg86299#msg86299
date=1648827680]
This recipe is from The Best of Food and Wine, 1995
So my notes: I'm lazy enough that I just used powdered cumin,
I'm sure using whole cumin seeds, toasted, would be much better.
I never added the goat cheese. The recipe makes a huge amount,
I generally used only 2 cans of black beans and a couple of cups
of lightly cooked frozen corn (drained and dried as much as
possible.)
[/quote]
This looks delicious, and I'm that lazy too. In fact I may be
lazier, as I'd use a bit of chipotle chili powder rather than
the canned stuff, which I don't keep on hand. I want to do this
for a potluck, but probably half of it which would still be a
lot of potluck servings.
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