Recipes: Black Bean and Grilled Vegetable Salad

• Serves:6

 

Tagged:
anaheim chilies, black beans, lime juice, olive oil, red wine vinegar, spices, yellow bell peppers, yellow onions,

This black bean and grilled vegetable salad is best served when the vegetables are still slightly warm from the grill, or at room temperature within 1 to 2 hours of grilling. The beans and vegetables should be mildly spiced and glistening with the vinaigrette.

Recipe courtesy of Williams-Sonoma

 

Foodie Byte

Ingredients

FOR THE VINAIGRETTE:
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon cumin powder
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Hot-pepper sauce, to taste
Olive oil for grilling
2 small yellow onions, quartered
2 yellow bell peppers, quartered and seeded
2 red bell peppers, quartered and seeded
2 Anaheim chilies, halved and seeded
2 jalapeño chilies, halved and seeded
2 cans (each 15 ounces) black beans, drained and rinsed
1 bunch fresh cilantro, leaves only, chopped
1 red onion, diced

Preparation

To make the vinaigrette, in a small bowl, whisk together the olive oil, lime juice, vinegar, cumin, chili powder, salt pepper and a few dashes of hot-pepper sauce.
Prepare a grill for direct grilling over medium-high heat. Brush and oil the grate or a vegetable-grilling basket. Brush the yellow onions, bell peppers and chilies with oil.
Arrange the yellow onions, bell peppers and chilies on the grill or in the vegetable-grilling basket over the hottest part of the fire. Grill, turning occasionally, until well charred on all sides, about 10 minutes total.
Transfer the grilled vegetables to a bowl, cover and let steam for 10 minutes. Pick over the vegetables, removing most of the burned skin and leaving some charred bits. Dice the vegetables to a uniform size and place in a large salad bowl.
Add the black beans, cilantro, red onion and vinaigrette and toss to coat evenly. Serve warm or at room temperature.

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