On Fri 18 Mar 2005 07:45:34a, Ginny Sher wrote in rec.food.cooking:

>>
>>
>>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
>

I would serve it on top of the greens.


--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974