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Oaxaca Bean Salad
A delicious salad with the bright colors of fresh veggies.
From Mollie Katzen's Still Life with Menu, page 199-200
About 8 servings
- 2-1/2 cups dried kidney beans
( or 2 to 3 15-oz. cans of kidney or other beans)
- 5 Tab olive oil
- 5 Tab red wine vinegar
- 3/4 to 1 tsp salt
- 3 Tab fresh lime juice
(I used lemon juice)
1 cup finely minced red onion (I used Vidalia onions)
2 to 3 cloves garlic, finely minced
1 stalk celery, finely minced (I omitted--didn't have any)
1 small cucumber, peeled, seeded, and chopped
( or small zucchini) (I used summer squash)
1 small red bell pepper, minced
lots of coarsely ground black pepper
crushed red pepper, to taste (I think I forgot this)
1/2 cup (packed) minced fresh or frozen basil leaves
( or 1 Tab dried basil )
1/4 cup (packed) finely minced parsley (omitted--didn't have any)
lime wedges and tomato slices, for garnish (omitted)
If you are using dried beans:
Soak the beans in plenty of water for several hours or overnight.
Rinse and place in a large saucepan. Cover the beans with water
and bring to a boil over medium-high heat. As soon as the water boils,
cover, and turn the heat down, so the beans can cook gently until
tender (1 to 1 1/2 hours--keep checking them and add water if needed).
As soon as the beans are as tender as you desire, remove the pan
from the heat and drain its contents in a colander, rinse under cold
water and drain well.
Transfer to a medium-large mixing bowl.
If you are using canned beans:
Open the cans of kidney beans, and let them drain in a collander
Rinse the beans under cold water and drain well.
Transfer to a medium-large mixing bowl.
Add remaining ingredients except fresh basil (if using dried,
add it now), parsley, and garnishes. Mix thoroughly but gently,
cover tightly, and chill for at least 3 hours (if short on time,
proceed directly to next step).
Add the fresh basil and parsley, mix, cover, and refrigerate
another hour (if short on time, half an hour will do).
Serve garnished with wedges of lime and slices of ripe red
tomato.
Preparation time: The soaked beans take 1 to 2 hours to cook;
salad preparation time after that is about 15 minutes, plus time to chill.
Made by Judy S.C. for the June 2002 potluck.
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Potluck Recipe