Ebony and Ivory bean saladPosted: May 16, 2012
Here’s another recipe from Passionate Vegetarian. Again, with a few changes. Terribly delicious, this salad is a whole meal, and a very substantial one at that. Cheese and beans and vegetables, served in endive or romaine leaves. It’s called “Ebony and Ivory” because it is made with white and black beans, but it can be made with an equal amount of any bean or combination of beans and it will be just as good.
The dressing is a strong, sharp vinaigrette, strong enough to flavor the beans without drowning them. And it makes a lot, but it is a great dressing to have on hand for any bean/grain/vegetable mixed salad you might wish to make up.
1/2 C red wine vinegar
1/4 C good, grainy mustard
4-6 cloves of garlic, peeled
1 tsp salt
5-6 grinds black pepper
3-6 leaves of basil
1 1/4 C good olive oil
Place the first 6 ingredients in a blender or food processor and puree. Then, drizzle in the olive oil while the machine is running until it is all combined. Refrigerate.
1 (15oz) can white beans, rinsed and drained very well(if the beans lave any of the canning liquid still clinging to them their colors will blend and the salad will look muddy)
1 (15oz) can black beans, rinsed and drained very well
1/4 C of the dressing above
2 ribs celery, diced
1 red or orange bell pepper, diced
1/2 large red onion, minced
3 oz grated strong flavored cheese(I used extra sharp cheddar)
salt and black pepper. to taste
Combine all ingredients together and let sit for at least an hour. Serve in romaine leaves or endive spears.
Serves 4-6 as a main course, 6-10 as a side