On Fri 18 Mar 2005 06:57:33a, Ginny Sher wrote in rec.food.cooking:

> A few friends are coming over for dinner for game night. There will
> be 6 of us including my best friend and her husband. He is vegetarian
> (eats seafood & dairy) but recently has had an angioplasty, so he is
> being more careful about diet. I understand he gave us cheese but not
> much else. His wife and my dearest friend is also vegetarian; she
> eats the Pritikin diet... She makes some very small compromises, but
> not many. Everyone else is easy.
>
> The menu will be:
>
> Artichokes (gotta have 'em while they're in season)
> Grilled salmon basted with Roasted Chipotle Raspberry Sauce
> Cornbread (leftover and frozen from last weeks dinner with other
> guests)
> Key Lime Cheesecake ( I made this last night and licked the bowl
> clean. Simple and delicious. I'll post recipe later)
> Fresh strawberries with a bowl of sour cream and brown sugar to dip
> them in.
>
> I need something to be included on the dinner plate with the salmon.
> I was thinking of some black bean dish but I've drawn a blank. Maybe
> it should be a green salad... possibly with beans in it?? If any of
> you have suggestions, ya know... I am always grateful.
>
> Ginny
>

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.

--
Wayne Boatwright
____________________________________________

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

>
>
>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

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

>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.


Wayne... do you think this would also need a salad dressing? (I just
happen to have several limes leftover from the pie.)

Ginny

On Fri 18 Mar 2005 07:53:18a, 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.
>
>
> Wayne... do you think this would also need a salad dressing? (I just
> happen to have several limes leftover from the pie.)
>
> Ginny
>

It certainly couldn't hurt to have a nice lime vinaigrette, perhaps an
extension of the mix the beans are tossed with, and perhaps in a small
pitcher or bowl on the table.

--
Wayne Boatwright
____________________________________________

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