2 can beans, black (15 oz ea), drained and rinsed
6 scallions, green part only; thinly s
1 cup tomatoes, cherry, stemmed and quartered
1 small bell pepper, yellow or red, seeded and finely diced
2 peppers, jalapeno, seeded and finely chopped
1 pepper, serrano, seeded and finely chopped
1/4 cup cilantro, fresh, finely chopped
1/4 cup vinegar, sherry
2 tbsp canola oil
2 tbsp vegetable stock
1 tsp mustard, dijon
2 tsp cumin, ground
1/2 tsp oregano
1 salt and pepper to taste
Directions
In a large bowl, combine beans, scallions, cherry tomatoes, yellow
or red peppers, jalapeno and serrano chilies and cilantro.
In a small bowl, whisk together sherry vinegar, oil, vegetable stock,
mustard, cumin and oregano. Pour over the bean mixture and toss until
all ingredients are coated. Season with salt and pepper. Serves 4 as
a main dish; 6 as a side dish.
Adapted from a recipe in Eating Well, July-Aug 1993/MM by DEEANNE
Servings: 4 servings
Black Bean Salad With Chilies Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Salad; Vegetable
The History of Recipes
Written recipes as an idea can be observed way back into ancient history, in fact as far as early Egypt, and maybe further still. Interesting though that is, in the main part, these old recipes were just primitive hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to experts are some ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Continuing our culinary historical journey, we have two books which appeared in the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that appears on menues today, but rather recipes for the types of food on the tables of the nobility of that time. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the East, including spices like basil and rosemary. These new spices and herbs created an eruption in cookery books, some of which are now in private collections. During the succeeding few centuries, the powerful families of Wesstern Europe strove to serve up the best banquets, and as a result the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, recipe publications were greatly in demand due to increased literacy, people having increased free time and having more money. Like it or not, the introduction of TV brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Black Bean Salad With Chilies recipe.
