Black Bean Salad with Jalapeno Dressing
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
"Something for your Palette"
In 1988 one of Dave McGuire’s water color classes of which I was a part, started bringing pot luck dishes to class because it was a three hour class that began around lunch time. At that time, the Cabrillo College Art Department did not have a matte cutter. We decided to assemble our favorite recipes into a book and sell the books to raise the money to buy one. It was an immediate success. This recipe was one of my contrabutions.
Course:
Salad
Cuisine:
Mexican
Servings: 8
Ingredients
Dressing
- 3 – 5 Jalapeno chilies seeded
- 1/4 c white wine vinegar
- 1 tsp salt
- 2/3 cup olive or avocado oil
- 1 bunch fresh cilantro
Salad
- 2/3 cup dried black beans rinsed
- 2 cups iceberg lettuce thinly sliced
- 1/2 cup red onion diced
- 1-1/2 cups fresh tomatoes chopped
- 1 cup fresh corn blanched for 2 minutes
- 1/2 cup green pepper chopped
- 1 cup Monterey Jack coarsely grated
- 1 avocado cubed
- 4 slices bacon cooked until crisp crumbled (optional)
- 1/3 cup cooked rice
Instructions
-
In a large saucepan, cover the beans with 2 inches of cold water. Bring to a boil and simmer for 2 minutes. Remove from the heat and let sit for 45 minutes. Drain. Cover the beans with 2 inches of cold water. Bring to a boil and simmer for 45 minutes. Drain. Don’t salt the beans until they are completely cooked.
-
To make the dressing, puree the chilies with vinegar and salt in a food processor or blender. With the motor running, add the oil in a thin stream and blend the mixture until it is emulsified. Add the cilantro and blend until the cilantro is completely blended into the mixture.
-
Combine all the ingredients except the avocado and bacon. Toss well with the dressing. Cover the top with the crumbled bacon and avocado Serve at room temperature.
-
The salad may be made up to a day in advance, covered and chilled, but save the bacon and avocado until just before serving.
