lindrusso
05-18-2001, 08:51 AM
I have been debating which new vegetarian cookbook to get and finally decided on one that has been mentioned by Emilycat and perhaps others - The Occasional Vegetarian by Karen Lee. It made me drool more than the others I looked over and was a nice size. The size of Vegetarian Cooking for Everyone by Deborah Madison intimidated me!
Anyway, I have tried one recipe so far and we loved it. It makes quite a bit, so in an effort to use up the leftovers, I made quesadillas with this salad the next night and only needed to add cheese and voila! Yum! I also used roasted red peppers because that's what I had on hand and they worked very well.
BLACK BEAN, CORN, AND RED PEPPER SALAD
1 cup dried black beans, soaked and drained (or 2 1/2 cups canned black beans and skip steps 1 & 2)
2 cups water
2 teaspooons salt
4 ears corn, cooked
1 bunch chives, chopped
1 red bell pepper, chopped
1/2 cup chopped red onion
3 tablespoons rice vinegar
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander (cilantro)
1/4 cup chopped fresh dill
1/2 teaspoon ground cumin
1. Simmer the beans gently in the water until they are soft, 45 minutes to 1 hour. Add 1 teaspoon of salt during last few minutes of cooking.
2. Remove the beans from the pot and reduce the liquid to 3 tablespoons. Pour this glaze over the beans.
3. Cut the kernels from the corn.
4. Combine the corn with the beans and its liquid. Add the chives, red pepper, onion, vinegar, olive oil, 1 teaspoon salt, black pepper, parsley, coriander, dill, and cumin. Toss. Serve at room temperature.
Anyway, I have tried one recipe so far and we loved it. It makes quite a bit, so in an effort to use up the leftovers, I made quesadillas with this salad the next night and only needed to add cheese and voila! Yum! I also used roasted red peppers because that's what I had on hand and they worked very well.
BLACK BEAN, CORN, AND RED PEPPER SALAD
1 cup dried black beans, soaked and drained (or 2 1/2 cups canned black beans and skip steps 1 & 2)
2 cups water
2 teaspooons salt
4 ears corn, cooked
1 bunch chives, chopped
1 red bell pepper, chopped
1/2 cup chopped red onion
3 tablespoons rice vinegar
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander (cilantro)
1/4 cup chopped fresh dill
1/2 teaspoon ground cumin
1. Simmer the beans gently in the water until they are soft, 45 minutes to 1 hour. Add 1 teaspoon of salt during last few minutes of cooking.
2. Remove the beans from the pot and reduce the liquid to 3 tablespoons. Pour this glaze over the beans.
3. Cut the kernels from the corn.
4. Combine the corn with the beans and its liquid. Add the chives, red pepper, onion, vinegar, olive oil, 1 teaspoon salt, black pepper, parsley, coriander, dill, and cumin. Toss. Serve at room temperature.