** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Sort the beans carefully, discarding any small pebbles that may be mixed in.
2. Soak the beans in cold water to cover for 5 hours, then drain and rinse them well.
3. Put the beans in a saucepan and add enough water to come about 1 1/2 inches above them.
4. Add the thyme, salt, fennel seed, garlic, and bay leaf.
5. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, or until the beans are tender but not mushy.
6. Drain the beans and rinse them under cold water for 1 minute to stop the cooking process.
7. Drain them again. In a large bowl, combine the dressing ingredients and mix well.
8. Add the beans, toss, and serve. This salad keeps for 4 to 5 days covered and refrigerated.
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Dietary Notes:
This recipe is low-saturated fat with 0.88g per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 51% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Sulfites, Spring Onion, Garlic, Fructose Malabsorption, Hot Pepper, Cilantro, Onion, Olive Oil allergies.