From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 2 cups dried black beans, rinsed and picked over
  • 5 cups chicken broth
  • 1 cup chopped red onion
  • 2 scallions, chopped
  • 6 pear tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 cups cooked corn
  • Juice of 1 lemon
  • 1 celery stalk, chopped

  • 2 small jalapeno peppers
  • 2 cloves garlic
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 1 cup mild olive oil or vegetable oil
  • 1/2 cup red wine vinegar
  • 1 teaspoon cumin, or less to taste
  • Salt and freshly ground pepper, to taste

In a stockpot, combine beans with 4 cups broth.  Bring to a boil and cook for 2 minutes.  Cover, remove from heat and let stand for 1 hour.  Boil again.  Add 1 cup chicken broth and simmer for 1-1/2 hours, stirring occasionally until tender.  Drain and refresh under cold water.  Drain again and place in a large bowl.  Set aside.

FOR DRESSING: Place all ingredients into a food processor (jalapenos and garlic mince better if thrown in first with machine running, then add herbs, etc.).

Combine red onion, scallions, bell peppers and corn with beans.  Pour dressing over all.  Serve chilled or at room temperature.


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