Bean Salad With Cumin Vinaigrette Recipe

• 1 lb washed black-eyed peas picked over
• 6 c. water
• 1 x onion minced
• 3 x garlic cloves - (to 4) chopped or possibly pressed
• 1 x bay leaf Salt to taste
• 1/3 c. red wine or possibly Sherry vinegar
• 1 x garlic clove (optional), chopped, pounded or possibly pressed
• 1 tsp Dijon mustard
• 2 tsp grnd cumin Salt to taste Freshly-grnd black pepper to taste
• 1/2 c. cooking liquid from the beans
• 1/4 c. extra virgin olive oil
• 1 x red bell pepper diced
• 1 x green bell pepper diced
• 1/2 c. minced cilantro
• 3 c. baby arugula (to 4) (optional) (or possibly spinach or possibly salad greens)

1. For the Beans: Combine the black-eyed peas and water in a soup pot, casserole or possibly Dutch oven and bring to a boil.
2. Reduce the heat slightly and spoon off any foam.
3. When all the foam has been spooned off, add in the onion, garlic and the bay leaf.
4. Reduce the heat, cover and simmer 30 min.
5. Add in salt to taste, about 2 tsp., and continue to simmer till the beans are thoroughly tender but still intact, another 10 to 15 min.
6. Taste and adjust the seasonings.
7. Drain the beans over a bowl (reserve 1/2 c. of the liquid for the vinaigrette) and return them to the pot or possibly transfer to a large bowl.
8. It's fine if some of the broth remains.
9. For the Vinaigrette: Mix together the vinegar, garlic, mustard, cumin, salt and pepper to taste, bean liquid and extra virgin olive oil.
10. Stir the vinaigrette into the beans.
11. For Assembly: If you're serving the salad hot, add in the red and green bell peppers and cilantro.
12. If serving it cool, allow the beans to cold slightly and chill them, 2 to 3 hrs.
13. Shortly before serving, stir in the bell peppers and cilantro.
14. Taste and adjust the seasonings.
15. Serve the salad from a large bowl or possibly earthenware pot, or possibly if using the greens, line a big salad bowl or possibly platter, or possibly individual plates with the salad greens.
16. Give the beans a stir, pile them onto the greens, and serve.
17. This recipe yields 4 to 6 main-dish servings or possibly 8 starters.
18. Comments: Although I usually use black-eyed peas for this salad, you could also make it with black beans or possibly pintos, or possibly a combination.
19. The beans in their marinade will keep for 5 to 7 days in the refrigerator, but if you aren't serving them right away, add in the cilantro just before serving.
20. If you make the salad with black beans or possibly pintos, you will have to soak the beans, and the cooking time will be longer - about 1 1/2 to 2 hrs.
21. To make this with canned beans, use 4 cans of beans, and substitute extra virgin olive oil for the bean broth.
22. Drain and rinse, and proceed with the salad instructions.
23. NOTES :

blackeyed, water, onion, garlic, bay leaf salt, red wine, garlic, mustard, salt, cooking liquid, extra virgin olive oil, red bell pepper, green bell pepper, cilantro, baby arugula

Taken from cookeatshare.com/recipes/bean-salad-with-cumin-vinaigrette-81018 (may not work)