Black Bean Salad

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1/2 pound dried black beans
5 cups chicken or vegetable stock
1 bay leaf
fine sea salt
freshly ground black pepper
1/4 cup lime juice (about 2 limes)
1/4 cup extra-virgin olive oil
1-1/2 cups frozen corn, defrosted
1 small red onion, finely chopped
1 red bell pepper, chopped
1 jalapeño pepper, seeded and finely chopped
1/2 cup chopped cilantro

Soak beans in 4 cups of cold water overnight. The next day, drain beans and rinse. Combine beans, stock, and bay leaf in a pot set over medium-high heat. Bring to a boil, partially cover, and reduce to a simmer. Cook until beans are tender, about 45 minutes to 1 hour. Season with salt and pepper halfway through the cooking time. Discard bay leaf. Drain beans.

Whisk together lime juice and olive oil. Season with salt and pepper.

While beans are still warm, combine with corn, onion, bell pepper, and jalapeño pepper. Pour in vinaigrette. Toss gently to combine. Check seasoning. Chill for 1 to 2 hours. Toss in cilantro before serving. Serve with warmed tortillas and sliced avocados. Yield: 4 to 6 servings.


- Recipe courtesy of Joseph Erdos at Gastronomer's Guide..  


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