November 27, 2011

Black bean salad


It's been a hectic weekend with lots of packing, organising, planning. Fun times, but exhausting as well. I had clearly been in denial of how much stuff we had actually managed to accumulate in 5 years. I am almost embarrassed to report that most of that 'stuff' is actually mine, and I'm the one who moved to this country 6 years a go bringing with me nothing but a 20kg suitcase! I am not even big on shopping (I promise!), but during the last couple of years I have managed to more than quadruple the amount of kitchen items and props. Even though I keep telling myself (and others) it's all because of the work I do, it is still rather alarming. All I can do is hope that our new home is bigger than I dare to think.

The good news this weekend was a sunny Sunday after almost a full week of rain. It was making me somewhat worried about the survival of my little kitchen garden, but hopefully today's sun will fix the extra moistness in the soil. In the midst of all the packing and scattered boxes, I managed to put together this tasty number. I adore black beans and wish good raw black beans were more readily available here in Sydney. I don't normally like to use canned beans because I rather enjoy the slight crunch of beans that are cooked until just tender. This time, however, tinned beans had to do, and it was probably better anyway so I could cut down the time spend on this salad. I love the combination of these flavours, and really recommend you try this. But please don't swap pink peppercorns to black pepper (or anything else). They really go so well with all the ingredients!

I must also recommend you make double batch of this. I thought I would get away with just one, but ended up having to make another batch straight after as I had scoffed most of the salad before it even got to the table.


Black bean salad
(serves 2-4)

2 x 400g tin black beans (please use raw beans, soaked and cooked until tender, if you can!), drained and rinsed well
1 red capsicum/bell pepper, chopped into small cubes
2 zucchinis/courgettes, chopped into small cubes
1 avocado, chopped into small cubes
zest of 1 preserved lemon wedge (my recipe here)
2 green onions, finely sliced
1 tablespoon pink peppercorns, slightly crushed
2 tablespoons flaxseed oil
1 tablespoon sherry vinegar
big handful of fresh mint, finely chopped

1. Combine all the ingredients. Refrigerate for 30 minutes for the flavours to develop, if you have the patience. I didn't.

PS. Today also marks 8 weeks since I started my sugar-free challenge! Woot, I did it! 
I'll be recapping my experiences and thoughts a bit later this week, so stay tuned!

20 comments:

  1. The salad sounds very refreshing!

    I have been following your news during your 8 weeks sugar-free challenge. I began sugar-free baking recently and your recipes have been a good inspiration. Thanks for sharing!

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  2. I love black beans. What a great salad for summer, and easy too. I like easy!

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  3. I love black bean salad, I must try your recipe out. Diane

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  4. Black beans are so hard to come by here in Switzerland... which sucks, because I'd love to try this salad and I really miss making black bean soup :(

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  5. A great salad and tasty combination!

    Cheers,

    Rosa

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  6. Good luck with your move- I know how crazy it can seem when you pack and really see everything you have!

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  7. Such a healthy mix of lentils and veggies, the salad looks just the right dish I long for every time!

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  8. Mmm, I love black beans in cold salads like this. I've never really used pink peppercorns though. I'm curious about them now :) The avocado looks especially delicious in this though.

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  9. I completely understand about the accumulation of things. I manage to do the same. One of my favorite things to do is donate the extra stuff regularly...I feel so liberated!

    I LOOOVE black beans.

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  10. Great post! I'll link to this tomorrow. ;-)

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  11. Love the look of this appetizin salad :) !All my favourite ingredients! Now, where did I put the pink peppercorns?

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  12. Beautiful salad Maria! Love that you could practically add or take away different ingredients and make it your own. Kudos on the sugar free challenge. I tried once but had serious headaches. Good luck with the move!

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  13. Lovely salad! And good luck with your move! I know how frenetic that can get...good thing you have such great sustenance ;)

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  14. yum, one of my most favourite foods is blackbeans. This looks delicious.

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  15. this is gorgeous, and the only change i'd make is to use cilantro instead of mint. i'm addicted to that lovely, lovely herb! :)

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  16. All the veggies are so neatly chopped into squares and the round black beans and the square veggies make this photo very special. Very refreshing and delicious salad!

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  17. I love black beans, actually bean salads full stop. Lovely addition of the pink peppercorns too :-)

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  18. I would eat that for lunch every day of the week. Yum!

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  19. Made this tonight, amazing! Thank you for such a great recipe, love black beans.

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