Brazillian Black Bean and Red Pepper Salad
2 cups dried black beans, soaked overnight
1 clove garlic, peeled
1 large red pepper, diced
1 large green pepper, diced
2 to 3 carrots, finely chopped
1/2 cup rice wine vinegar
3 tablespoons water
1 tablespoon ground cumin
dash hot red pepper flakes
2 cloves garlic, minced
1/2 cup fresh cilantro or fresh parsley, finely chopped
1. In the morning, drain the beans and add fresh water to cover. Place beans over heat. Add 1 clove garlic and bring to a moderate boil. Cook beans for approximately 30-45 minutes until beans are tender but not soft and mushy. The beans should be firm enough to hold their shape. Keep a close eye on their progress.
2. When beans are cooked to the tender stage, remove garlic and drain. Place warm beans in a large serving bowl. Add peppers and carrots to the beans.
3. In a measuring cup, combine the vegan rice wine vinegar, water, cumin and other ingredients. Stir well to combine ingredients.Toss the bean and vegetable mixture with the vegan rice wine vinegar dressing.
4. Cover and refrigerate for a few hours before serving. I think tossing warm beans with dressing enhances the flavors more than if using cold beans.
Serve the bean salad over rice and spoon a little dressing over it. The red and green peppers add beautiful color and contrast nicely with the black beans and cilantro. Together it makes for an attractive presentation on the plate.
The vegan rice wine vinegar is fairly sweet and very mild. It makes an exceptionally delicious replacement for olive oil in just about any salad dressing recipe. The lemon-y cilantro adds a wonderful flavor; especially when combined with the cumin. '