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Black Bean Salad PDF Print E-mail
Ingredients (use vegan versions):
  • 3 cups dried black beans, soaked and cooked
  • 3-4 ears corn, cooked and cut off the cob
  • 1-3 bell peppers, preferably yellow or red
  • juice and grated rind of 1 orange
  • balsamic vinegar
  • herbs and/or spices
Directions:

Mix everything together, and let sit for flavors to mix. This time I seasoned it with finely chopped fresh ginger and fresh thyme; other times I've used rosemary and thyme (because that's what I had fresh); there are probably dozens of tasty combinations. I have only the vaguest idea of how much balsamic vinegar I used, since I didn't measure it; it was at least 1/4 cup but probably more; I just went by taste.

I served it as a salad (it makes lots; I've been using this all year as a potluck dish) but it is also good heated and served over rice (that's what I did with the leftovers).

Serves:

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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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