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1
Pick through beans and soak overnight with plenty of water to cover.
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2
In the morning, drain the beans and add fresh water to cover.
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3
Place beans over heat.
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4
Add one clove of garlic and bring to a moderate boil.
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5
Cook beans for approximately 30 to 45 minutes until beans are tender but NOT SOFT and mushy.
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6
The beans should be firm enough to hold their shape.
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7
Keep a close eye on their progress.
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8
When beans are cooked to the tender stage, remove garlic and drain.
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9
Place warm beans in a large serving bowl.
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10
While beans are cooking, chop and dice the red and green peppers and carrots.
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11
Add them to the beans.
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12
In a 2-cup measuring cup (or something similiar),combine the rice wine vinegar, water, cumin and other ingredients.
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13
Mince the remaining garlic and add it to the rice vinegar dressing.
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14
Stir well to combine ingredients.
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15
Toss the bean and vegetable mixture withtherice wine vinegar Cover and refrigerate for a few hours before serving.
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16
I think tossintg warm beans with dressing enhances the flavors more than if using cold beans.
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17
The rice wine vinegar is fairly sweet and very mild.
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18
It makes an exceptionally delicious replacement for olive oil in just about any salad dressing recipe.
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19
The lemon-y cilantro adds a wonderful flavor; especially when combined with the cumin.
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20
Try to use fresh cilantro.
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21
Dired cilantro just does not have the same impact.
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22
You can substitute fresh parsley if desired.
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23
Serve the bean salad over rice and spoon a little dressing over it.
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24
The red and green peppers add beautiful color and contrast nicely with the black beans and cilantrol.
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25
Together it makes for an attractive presentation on the plate.
