Serves 2 for a light meal or 4 as a side with lunch
Tomato Basil Dressing inspired by a recipe in Savour: Salads for All Seasons by Peter Gordon
Ingredients:
- 1 cup black beans, washed thoroughly in running water and soaked overnight in warm water
- For the dressing
- 3 Tbsp apple cider vinegar
- 1 large ripe tomato, chopped roughly
- 2 cups packed basil leaves, chopped roughly
- 2 cloves garlic
- 1/2 tsp cayenne or paprika
- salt to taste
- 3/4 cup extra virgin olive oil
- 1 avocado, peeled and sliced
- 2 cups cherry tomatoes, sliced
- 1/2 small red cabbage head, shredded
- 1 small red onion, sliced thin
- 1/4 cup toasted walnuts (or any nuts or seeds you have on hand) for garnish
- Salt and black pepper to taste
Method:
- Drain the soaked black beans and cook in a pressure cooker. If you are cooking it in a sauce pan add enough water to cover the beans, add a pinch of salt, bring to a boil, then lower the heat and cover. Cook on low heat and check regularly to make sure the beans do not get overcooked. They should be well-cooked but firm. Allow to cool.
- Place all the ingredients for the dressing except the olive oil in a blender and blend till smooth. Now, slowly drizzle the olive oil and emulsify. Check salt and add more if needed.
- Combine 1 cup of cooked black beans with the other ingredients. (Save the remaining black beans for later or for a different recipe.)
- Add enough dressing to taste, toss well.
- Garnish with toasted nuts or seeds and serve.