Serves: 8
Total Calories: 146
1. Sort the beans. Remove any dirt, straw, pebbles, etc. Put the beans in a fine-mesh strainer and rinse well, then put them into a large pot with water to cover by about 3 inches. Add the bay leaves and oregano. Bring to a boil, uncovered. Lower the heat and simmer, uncovered, 10 minutes. Turn off the heat. Cover and soak 30 minutes.
2. Bring to a boil again, and simmer slowly, partially covered, until the beans are tender, but not too soft, about 1 hour to 1 hour and 20 minutes.
3. Drain off the bean broth and save for soup, if desired, or discard. Put the beans into a large mixing bowl. Cool to room temperature. Add the remaining ingredients and mix gently. Cover and refrigerate at least 1 hour. Adjust seasoning.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Marinated Black Bean Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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