3-Bean Salad With Cumin Vinaigrette Recipe

Name: 3-Bean Salad With Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BEANS; 3/4 cup dried black beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water; 3/4 cup dried red beans or kidney beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water; 2 onions, halved; 4 garlic cloves, minced; Salt to taste; 3/4 cup black-eyed peas, washed and picked over; 1 bay leaf; FOR THE DRESSING AND SALAD; 1/4 cup red wine vinegar or sherry vinegar; 1 garlic clove, minced; Salt and freshly ground pepper to taste; 2 teaspoons lightly toasted cumin, ground; 1 teaspoon Dijon mustard; 1/2 cup broth from the beans; 1/3 cup extra virgin olive oil; 1 red bell pepper, diced; 1/2 cup chopped cilantro

Servings: persons

FOR THE BEANS
3/4 cup dried black beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
3/4 cup dried red beans or kidney beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
2 onions, halved
4 garlic cloves, minced
Salt to taste
3/4 cup black-eyed peas, washed and picked over
1 bay leaf
FOR THE DRESSING AND SALAD
1/4 cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
2 teaspoons lightly toasted cumin, ground
1 teaspoon Dijon mustard
1/2 cup broth from the beans
1/3 cup extra virgin olive oil
1 red bell pepper, diced
1/2 cup chopped cilantro

1
Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water. Combine the black and red beans, water, all but 1/2 onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour.
2
Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact. Remove and discard the onions. Set a strainer over a bowl and drain.
3
Measure out 1/4 cup of the broth.
4
Meanwhile in a separate pot combine the black-eyed peas, remaining 1/2 onion and garlic clove, the bay leaf and 3 cups water. Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact. Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth and add to the black and red bean broth.
5
In a bowl or measuring cup, whisk together the dressing ingredients. Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt. At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature.
6
Stir the peppers and cilantro into the beans and serve.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE BEANS, 3/4 cup dried black beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water, 3/4 cup dried red beans or kidney beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water, 2 onions, halved, and more.

Yes, 3-Bean Salad With Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

3-Bean Salad With Cumin Vinaigrette

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