|Name:||TFMK's William-Sonoma Bean Salad||Contributor:||Jim Broglio|
|Description:||Black Bean Salad with Peppers and Corn||Posted:||1994-09-30|
|Key words:||bean, salad, cold||Category:||Salads|
|Ingredients:||1 c (7oz) dried black beans
Kernels from 1 fresh ear of corn
1/2 red bell pepper (capsicum), seeded & deribbed
1 yellow bell pepper, seeded & deribbed
1 small red (Spanish) onion
1 clove garlic, minced
3 Tbsp chopped fresh parsley
1/2 c olive oil
4-5 Tbsp red wine vinegar
fresh ground pepper
|Preparation:||Rinse beans. Place in a bowl, add plenty of water to cover and soak for about 3 hours.
Drain beans and place in sauce pan with water to cover by 2".
Bring to boil, reduce heat to low and simmer until the skins begin to crack and the beans are tender, 1 to 1-1/4 hours. Drain and let cool.
Bring a sauce pan 3/4 full of water to a boil. Add salt to taste and the corn; cook for 1 minute. Drain and let cool.
Cut all the bell peppers and the red onion into 1/4" dice.
In a salad bowl, combine the bell peppers, onion, corn, garlic and parsley and toss to mix.
Add olive oil, vinegar and salt and pepper to taste and toss again.
Add the beans, toss well and serve.
**Here is the recipe for the Bean Salad that Keri made for the party.
It may not be publishable though because it is from Williams-Sonoma Kitchen library.