This morning I cooked three pounds of dried beans. Then we had to go away before I could get them frozen. 4 o’clock found me needing something quick for supper and what do you know, the beans were still sitting out so I hunted down a salad recipe. Vegetarian recipe books are good ones for the bean recipes so i checked in my Fix-It and Forget-It Vegetarian Cookbook. Jackpot!
Cilantro is a relatively new herb for me. I did not grow up eating it and only really tried it when Brad requested that I make guacamole and the recipe I chose called for it. I ended up buying one of those sad grocery-store pots of the stuff. It made delicious guac so I bought an actual plant and, much to the children’s dismay, planted it. And the stuff readily reseeds itself so we will forever have cilantro. Sorry kids.
The original recipe calls for half a bunch of parsley and half of cilantro. I cut way back since nobody is a fan of that many herbs around here. Nobody really likes bean salad either (except me) but sometimes I ask them deal with it. Sorry kids.
Puerto Rican Bean Salad
Adapted from the aforementioned cookbook
4 cups cooked dry beans (I used black, kidney, and navy)
1 cup frozen corn, thawed
1 bell pepper, chopped (I used frozen)
1 rib celery, chopped
2 T fresh parsley
2 T fresh cilantro
Couple of T pineapple juice
1/2 t lime zest
Good drizzle of olive oil
Good drizzle of red wine vinegar
1 t salt
Drizzle of honey
3/4 t chili powder
1/4 t oregano
Mix everything together and chill several hours before serving.
Yield: about 5 cups