Cumin-Scented Summer Bean Salad
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Ingredients
Cumin-Scented Summer Bean Salad
- Juice of a whole large lemon, or more to taste
- 1 whole small head very young garlic, sliced into thin strips (2 large mature garlic cloves, minced, can be substituted)
- 1 teaspoon coarse salt
- 1/2 teaspoon fresh ground black pepper
- 1-1/2 teaspoons ground cumin (toast for 2 minutes in a dry skillet)
- 2 15-ounce cans black beans or pinto beans, rinsed and drained
- 1/4 cup good tasting extra-virgin olive oil, or to taste
- 1/4 tight-packed cup flat-leafed parsley, coarsely chopped
- 1/2 tight packed cup of fresh spearmint leaves, coarsely chopped
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Instructions
- 1. In a large bowl combine the lemon juice, garlic, salt, pepper and cumin. Let stand for 15 minutes. Toss in the beans with the olive oil. Let stand for an hour at room temperature, or refrigerate for up to a day.
- 2. To serve, bring the beans to room temperature. Taste for lemon, salt and pepper. Then fold in the fresh herbs. Serve cool, but not cold.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
