Black Bean Salad
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Corn oil||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Oriental sesame oil||1 Teaspoon|
|Garlic||1 Clove (5 gm), peeled and minced|
|Dried tarragon||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Canned black beans||2 Cup (32 tbs), drained, rinsed (1 Can)|
|Diced celery||1 Cup (16 tbs)|
|Red bell pepper||1 , thinly sliced|
|Beets||6 Ounce, trimmed|
|Sliced carrots||2 Cup (32 tbs)|
|Shredded romaine lettuce||2 Cup (32 tbs)|
1. In a large bowl whisk together the vinegar, corn oil, mustard, sesame oil, garlic, tarragon, salt and black pepper. Add the beans, celery and bell pepper, and toss well; set aside at room temperature.
2. Bring 2 cups of water to a boil in a medium-size saucepan over medium-high heat. Add the beets, cover the pan, reduce the heat to medium-low and simmer 15 minutes, or until the beets are tender when pierced with a sharp knife. Add the carrots and cook 5 minutes, or until crisp-tender. Drain the beets and carrots, cool under cold running water and set aside to drain.
3. Halve the beets and cut them into 1/4-inch-thick slices. Add the beets, carrots and Romaine to the salad, and toss to combine. Let the salad stand at room temperature at least 1 hour before serving.