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Black Bean And Celery Salad

Natural.Foodie's picture
Ingredients
  Dried black beans 1 Pound, rinsed and picked over
  Salt 2 1⁄4 Teaspoon
  Celery ribs 5 , finely diced
  Green bell pepper 1 Large, finely chopped
  Red onions 3⁄4 Pound, 2 finely chopped, 1 thinly sliced
  Olive oil/Other vegetable oil 2⁄3 Cup (10.67 tbs)
  Fresh lime juice 1⁄3 Cup (5.33 tbs)
  Freshly ground black pepper 3⁄4 Teaspoon
  Lime 1 , zest grated
  Red onion rings 4 (For Garnish)
Directions

1. Place the beans in a large saucepan or flameproof casserole and add enough cold water to cover by 2 inches. Let soak overnight. Alternatively, bring the water to a boil. Remove from the heat, cover and let soak for 1 hour.
2. Drain the beans, return them to the pot and add fresh cold water to cover by 2 inches. Bring to a boil, reduce the heat to low and simmer until the beans are almost tender, about 45 minutes. Add 1 teaspoon of the salt and cook until tender, 30 to 45 minutes longer. Drain the beans and set aside to cool. (The beans can be cooked up to 3 days ahead. Refrigerate, covered.)
3. In a large bowl, combine the black beans, celery, green pepper, chopped red onions and sliced red onion. Toss to
4. In a small jar, combine the oil, lime juice, black pepper, lime zest and remaining 1 1/4 teaspoons salt. Cover with a tight lid and shake to blend.
5. Pour the dressing over the bean salad and toss well. (The salad can be made up to 3 hours ahead and tossed again just before serving. Let stand at room temperature.) Garnish with onion rings just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
4

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