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Discussion Starter · #1 ·
Dear VeggieBoarders, thanks for the warm welcome I've received here as a newbie. As promised to several folks who commented inquisitively about my handle, here is the first of many fine, yummy bean recipes I am planning to post. This one is my all-time most often requested July/August favorite; the sweet onion/pepper/cilantro combination gives it a light, cool touch on the palate. Tastes especially great outdoors!<br><br><br><br><b>Summer Black Bean Salad</b><br><br><br><br>
This salad is pretty and refreshing; its also got every possible nutrient, including a complete (bean & grain) protein. This (big!) batch feeds about 12; it also tastes even better the next day.<br><br><br><br>
2 cans of black beans, drained and rinsed<br><br>
1 can sweet corn, drained and rinsed<br><br>
3 or 4 fat cloves of garlic, chopped fine<br><br>
1 cup diced celery hearts<br><br>
6 or 7 plum tomatoes, diced<br><br>
1 big bunch of scallions, diced<br><br>
1 medium Vidalia onion, diced fine<br><br>
1 ½ cups of cooked brown rice, chilled and tossed in olive oil<br><br>
3 sweet peppers -- 1 each yellow, red and green, diced<br><br>
2 young, small carrots, slivered very finely with a peeler<br><br>
½ bunch fresh cilantro, chopped fine<br><br>
Couple tablespoonfuls of extra-virgin olive oil<br><br>
Couple teaspoonfuls of vinegar (I like white wine/tarragon, but balsamic is nice too)<br><br>
Salt & coarse-ground or cracked black pepper to taste<br><br><br><br>
Toss the ingredients together in a large bowl; cover and refrigerate for at least 3 hours. Serve poured over a bed of baby spinach leaves, or, even better, arugula. Goes great as a side dish with grilled eggplant & Portobello mushrooms, if youre barbecuing.<br><br><br><br>
On really hot days, this colorful dish is dinner all by itself. Serve with a cold soup (gazpacho, borscht, etc.) or hummus.
 

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Sounds like a wonderful recipe! Thanks for sharing! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Oh, and I don't think I had a chance to welcome you to the boards.... So, welcome!<br><br><br><br>
I'm a bit of a "beanlady" myself, seeing as I think they are one of God's greatest gifts to man! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br>
Mmmm, beans. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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Discussion Starter · #4 ·
Dear Eggplant,<br><br><br><br>
I LOVE your namesake vegetable! Can you post some special eggplant recipes?
 

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BeanLady - thanks for posting this. It sounds so good! I hate chopping vegetable like you wouldn't believe, but this sure sounds like it'll be worth the effort <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">.
 

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Discussion Starter · #6 ·
Hey, Vegankittykat, I hate the chopping part, too! but you're right, this recipe makes it worthwhile. BTW, it is VERY impressive to take to a potluck dinner. The beautiful fresh colors and the seductive spring-oniony/cilantro fragrance will easy knock most other vegan potluck/picnic entrees out of the water.<br><br><br><br>
Oh, also -- if you want to make this dish for a romantic meal, toss in a lavender stalk, too. (Might sound odd, but I read of a blind study regarding fragrance & sexual response, which stated that the scent of lavender increases blood flow to the erogenous zones. Not to mention that lavender, combined with other strong herbal scents like garlic and cilantro, makes food taste really good.)<br><br><br><br>
best,<br><br>
beanlady
 
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