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To prepare the beans:
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(Best if done a day ahead)
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First spread the dry beans out in a shallow roasting pan and pick through them carefully.
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You want to remove any small stones, bits of clay, or other non-food material.
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Put the beans in a sieve and rinse them under running water for 1 or 2 minutes.
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Place the rinsed beans in a medium bowl with enough water to cover them, and soak for a few hours or overnight.
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After soaking, drain, and rinse again.
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Place the beans in a pot with two quarts of water and bring to a boil.
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Reduce heat and then simmer gently, stirring occasionally, until tender.
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This should take about 90 minutes or less.
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Drain and refrigerate for later use.
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You should have about 2 1/2 cups of cooked beans.
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To assemble the salad:
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In a large bowl, mix together the mustard, lemon juice, seasoning, olive oil, red onion, and scallions.
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Add the beans and toss to season well.
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Refrigerate for a least one hour.
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Grill sirloin tips to your preferred level of done ness.
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For this salad, we think medium rare is best.
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Slice into strips.
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Place a handful of field greens on each plate and top with a generous amount of the chilled black bean mixture.
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Lay a few strips of sliced sirloin over the beans and top the steak with chopped tomatoes.
