Title: Black bean salad #1
 Categories: Salad
      Yield: 8 Servings
 
MMMMM-----------------------FOR THE BEANS----------------------------
      1 lb Dried black beans
    1/2 ts Dried thyme
    1/2 ts Salt
    1/4 ts Fennel seed
      2    Cloves garlic; peeled
      1    Bay leaf

MMMMM----------------------FOR THE DRESSING---------------------------
    2/3 c  Red onion; chopped
    1/2 c  Red bell pepper; chopped
      2 tb Parsley; chopped
      2 tb Cilantro; chopped
      2 tb Scallion; chopped
      1 tb Ground cumin
    1/8 ts Cayenne pepper
      4 tb Olive oil
     10 tb Lime juice; (about 5 limes)
           Salt and pepper; to taste
 
  Garry Howard, Cambridge, MA 
  
  From: The Thrill Of The Grill by Chris Schlesinger and John Willoughby
  
  When the subject of black bean salsa came up I was thinking of this
  recipe. He actually calls it a salad, but it could also be used as a
  salsa, just add some chopped serrano or jalapeno chiles. I used
  canned black beans rather than cooking the dried ones. I dumped them
  into a strainer and rinsed them with running water. It was very good.
  
  This dish is Mexican/Southwestern in concept. It's a bit like a salad
  of greens, where black beans substitute for the lettuce and the
  rather large dose of lime juice makes it surprisingly refreshing. It
  traels well and is better the day after it's made: a good
  accompaniment to hot or cold grilled meat. You can also add cold
  grilled meat directly to the salad and turn it into an entree.
  
  Sort the beans carefully, discarding any small pebbles that may be
  mixed in. Soak the beans in cold water to cover for 5 hours, then
  drain and rinse them well.
  
  Put the beans in a saucepan and add enough water to come about 1 1/2
  inches above them.
  
  Add the thyme, salt, fennel seed, garlic, and bay leaf. Bring to a
  boil, then reduce the heat and simmer, uncovered, for 1 to 1 1/2
  hours, or until the beans are tender but not mushy.
  
  Drain the beans and rinse them under cold water for 1 minute to stop
  the cooking process. Drain them again.
  
  In a large bowl, combine the dressing ingredients and mix well. Add
  the beans, toss, and serve. This salad keeps for 4 to 5 days covered
  and refrigerated.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe