*  Exported from  MasterCook  *
                              Black Bean Salad
 Recipe By     : The Thrill Of The Grill by Chris Schlesinger
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads                           Thrill Of The Grill
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the beans
    1      pound         dried black beans
      1/2  teaspoon      dried thyme
      1/2  teaspoon      salt
      1/4  teaspoon      fennel seed
    2      cloves        garlic -- peeled
    1                    bay leaf
                         For the dressing
      2/3  cup           red onion -- chopped
      1/2  cup           red bell pepper -- chopped
    2      tablespoons   parsley -- chopped
    2      tablespoons   cilantro -- chopped
    2      tablespoons   scallion -- chopped
    1      tablespoon    ground cumin
      1/8  teaspoon      cayenne pepper
    4      tablespoons   olive oil
   10      tablespoons   lime juice -- (about 5 limes)
                         salt and pepper -- to taste
 This dish is Mexican/Southwestern in concept. It’s a bit like a salad
 of greens, where black beans substitute for the lettuce and the
 rather large dose of lime juice makes it surprisingly refreshing. It
 traels well and is better the day after it’s made: a good
 accompaniment to hot or cold grilled meat. You can also add cold
 grilled meat directly to the salad and turn it into an entree.
 Sort the beans carefully, discarding any small pebbles that may be
 mixed in. Soak the beans in cold water to cover for 5 hours, then
 drain and rinse them well.
 Put the beans in a saucepan and add enough water to come about 1 1/2
 inches above them.
 Add the thyme, salt, fennel seed, garlic, and bay leaf. Bring to a
 boil, then reduce the heat and simmer, uncovered, for 1 to 1 1/2
 hours, or until the beans are tender but not mushy.
 Drain the beans and rinse them under cold water for 1 minute to stop
 the cooking process. Drain them again.
 In a large bowl, combine the dressing ingredients and mix well. Add
 the beans, toss, and serve. This salad keeps for 4 to 5 days covered
 and refrigerated.
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 NOTES : From: The Thrill Of The Grill by Chris Schlesinger and John
 Willoughby ISBN: 0-688-08832-5
 Entered into MasterCook by Garry Howard, Cambridge, MA
 Garry’s Home Cookin' Website