>
>
>What about this black bean salad from Alton Brown, served on a bed of
>greens?
>
>2 cups dried black beans
>1/2 celery stalk
>1/2 carrot
>A few sprigs fresh thyme
>A few sprigs fresh parsley
>1 bay leaf
>1/2 onion
>2 teaspoons kosher salt
>1/3 cup extra-virgin olive oil
>1/3 cup lime juice
>1 red onion, minced
>A handful fresh cilantro, chopped
>1 teaspoon ground cumin
>1 teaspoon chili powder
>Kosher salt and pepper
>
>Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using
>cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add
>just enough water to barely cover the beans. Bring to a simmer, partially
>cover, and cook for 1 to 2 hours until beans are barely tender.
>After 30 minutes, add the salt to the beans. Occasionally check on the
>beans and add water to cover the beans, if needed.
>
>When beans are just barely tender, drain them and remove the carrot bundle.
>Toss the beans while hot with the olive oil, lime juice, onion, cilantro,
>cumin, and chili powder. Chill thoroughly and season with salt and pepper.
>
>Note: I would also add some fresh sliced raw celery to the beans after
>cooking.

That sounds good. I like that it has some chili flavoring because I'm
also using the chipotle sauce and it might go nicely together.

For clarity, would the beans be served in a pile on top of greens...
or tossed throughout?

Many thanks,
Ginny