SOUTHWEST SALAD WITH BLACK BEANS & CORN

      Title: SOUTHWEST SALAD WITH BLACK BEANS & CORN
  Categories: Miamiherald, Vegetarian, Vegan, Salads
       Yield: 6 To 8 serve
  
 MMMMM-----------------FORMATTED BY LISA CRAWFORD----------------------
       2 c  Dried black beans or
       4 c  Canned black beans; drained
       3 cl Garlic; minced
     1/2 c  Heaping red onion
       1 md Red bell pepper; cored,
            -seeded and minced
       1 md Carrot; minced (opt)
       1 ts Salt
     1/2 c  Extra virgin olive oil
     1/2 c  Fresh lime juice(3-4 limes)
       2    To 3 ts whole cumin seeds
     1/2 c  Minced fresh cilantro
     1/2 c  Minced fresh parsley
     1/2 c  Minced fresh basil
       1 ts Crushed red pepper
            Freshly ground black pepper
       3    To 4 corn tortillas (opt)
  
   Soak the beans for at least 4 hours, but preferably overnight. Drain
   off any excess soaking water, place the soaked beans in a soup pot
   and cover with fresh water. Bring just to a boil, then cover abd turn
   the heat way down.  Cook at a very slow simmer until beans are
   tender, 1 1/4 to 1 1/2 hours.  Check form time to time to be sure
   there is enough water and add more if necessary. When the beans are
   cooked, drain them well. Then rinse thoroughly in cold water and
   drain them well again. In a large bowl, combine beans, corn, garlic,
   onion, bell pepper, carrot if using, salt, olive oil and lime juice.
   Roast the whole cumin seeds in a cast-iron skillet over medium heat,
   stirring several minutes. Add the toasted seeds to the salad, along
   with the cilantro, parsley, basil and red and black pepper to taste
   and mix thoroughly but gently. If using tortillas, lightly brush both
   sides with olive oil and cut tortillas into strips approximately 1/4
   inch wide and 1 1/2 inches long. Cook the strips slightly by tasoting
   them in a 350-degree oven or toaster oven for about 2 minutes or in a
   heavy skillet over medium heat for 2-3 minutes. They should be partly
   crispy and pastly chewy.  Stir these into the salad shortly before
   serving or scatter them on top as a garnish.
   
   Nutritional info per serving: 455 cal; 18g pro, 58g carb, 19g
   fat(36%), 9.6g fiber, 371mg sodium
   
   Source: Still Life With Menu by Mollie Katzen The Complete Vegetarian,
   Miami Herald 11/2/95
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