Marinated black bean salad


8 cups water
1 lb black beans, cleaned and soaked overnight
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tbsp grainy dijon mustard
1 medium red onion, chopped
2 medium tomatoes, peeled, seeded, and diced
salt and freshly ground black pepper to taste
1 red onion, thinly sliced, for garnish (optional)

How to prepare

In a large pot, bring the water to a boil over high heat. Drain the soaked beans in a strainer and rinse them lightly under cold running water. Add the beans to the pot, stir, cover, and reduce the heat to medium-low. Simmer approximately 1 1/2 hours, until the beans are tender, stirring occasionally and adding water if necessary. Drain the beans in a colander and let cool at room temperature. In a small bowl, mix together the olive oil, vinegar, and mustard. Set aside. Place the beans, onion, and tomato in a large bowl. Drizzle with dressing and toss. Add salt and pepper to taste. Place in the refrigerator to chill. Serve cold, garnished with thinly sliced rings of red onion if desired. Makes 8-10 servings

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