Black Bean and Cherry Tomato Salad

Do you ever find yourself going on food jags?

I don’t mean the sort that you go on when you are eight and something is terribly wrong with the world if you don’t have half a cinnamon raisin bagel with butter (cream cheese? Heaven forbid!) and exactly four slices of Pink Lady apple for lunch every day. Nor do I mean jags of necessity, what I have heard referred to as “the pasta challenge,” in which, strapped for cash or time or both, you see how long you can last on just the spaghetti you have in the cupboard.

I mean the sort of jag you go on when you discover a recipe that you love so much that you can’t resist making it again and again, experimenting with minute changes, and recommending it to friends with the fervency of a street corner preacher.

This is such a jag-inducing recipe.

I came across it while browsing for recipes to try in a new cookbook. It’s been hot, the sort of weather when you want something light and cool, and I’ve had to pack lots of meals lately. Add in the fact that I have an enormous supply of black beans to eat my way through, and this is perfect.

Black Bean and Cherry Tomato Salad

Adapted from Heidi Swanson’s Super Natural Every Day. I’ve added onion, fiddled with the bean cooking method, and left out the cheese.

  • 1/2 C black beans, soaked overnight in water with a little bit of lemon juice
  • 1 3-inch piece of kombu
  • 1 dried chili
  • 1 bay leaf
  • 1 clove garlic
  • 8 oz. cherry tomatoes, halved
  • 1/2 onion, sliced
  • olive oil
  • zest and juice of 1/2 a lemon
  • 1/3 C almonds, crushed
  • salt and pepper to taste

Bring a pot of water to a boil and add the beans, kombu, chili, bay leaf, and garlic. Simmer, stirring occasionally, for about an hour, until the beans are cooked through. Drain.

Meanwhile, preheat the oven to 375°F. Line a baking dish with parchment paper and spread the cherry tomatoes and onion over it. Drizzle on a tablespoon or two of olive oil, toss well, and put in the oven to roast for 45 minutes, until the cherry tomatoes are wrinkled and starting to blacken in places.

In a bowl, mix the cooked beans and cherry tomatoes with the lemon zest and juice and the almonds. Toss and season to taste.

2 servings.

Posted in Vegetables and Salads, Vegetarian Main Dishes | Tagged , , , , , ,

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>