Black Bean Salad with Tomatoes, Feta Cheese, and Chipotle Salsa
Wonderful on its own with a warm tortilla or two, with meat or fish, or a selection of vegetable salads, this looks especially appealing on a plain white platter-which is just how we serve it at Mangia. If you cook the beans ahead of time, the rest of the preparation is simple.
Ingredients
- 2 cups dried black beans picked over
- 1 medium red onion
- 1 large tomato
- 1 chipotle chile in adobo sauce with a little of the sauce
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice 1 garlic clove
- 4 ounces feta cheese
- Salt and freshly ground black pepper
Instructions
- Soak the beans in water to cover overnight. The next day, drain them. Put the beans in a medium saucepan and add water to cover. Bring the water to a boil over high heat, skim off the foam on the surface, and reduce the heat to medium- low. Cover and cook for 45 minutes to 1 hour, until tender. Drain the beans in a colander and let cool.
- Peel, trim, and halve the onion; slice the halves into ¼-inch half moons. Cut the tomato into ¼-inch dice.
- Place the chipotle chile, olive oil, lemon juice, and garlic in a food processor and blend until the salsa is smooth.
- In a serving bowl, combine the black beans with the salsa; then add the tomato and red onion. Crumble the feta into the bowl and toss gently. Adjust the seasonings, and serve.