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Bean & Mushroom Salad

continuing our meatless (and fish-less lenten) series.  Don't be put off by the word "bean", they are delicious in salads!!  Reprinted from 101 Cookbooks blog.

Ayocote Bean & Mushroom Salad

Heidi Swanson:  I use Rancho Gordo Ayocote Negro beans here, but you can substitute another black bean if you like. If you use canned beans, make sure they're well rinsed. Also, I use dried figs here, but other dried fruit such as apricots, pluots, or persimmons will work equally well.

shallot vinaigrette
1/3 cup minced shallots
1/3 cup red wine vinegar
1/4 teaspoon fine grain sea salt
4 tablespoons extra virgin olive oil

3 tablespoons extra virgin olive oil
1/2 pound sliced mushrooms
1/4 teaspoon fine grain sea salt
4 cups cooked black beans
3 celery stalks, chopped
1/3 cup sliced dried figs
1/3 cup chopped toasted almonds

1 big handful of shredded radicchio and/or kale
micro greens or chopped chives to finish

Combine the shallots with the red wine vinegar in a small bowl. Allow to sit for ten minutes or so. Whisk in the salt, and olive oil. Taste and adjust if needed. If your vinaigrette is too harsh, add a small amount of honey or a sprinkling of sugar to take the edge off. 

In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and salt, and cook, stirring a few times along the way, until the mushrooms take on color and release their water. About 4 minutes. Remove from heat, and gently fold the beans, celery, figs, and almonds into the skillet with the mushrooms. Pour the shallot vinaigrette over everything, add the shredded radicchio/kale, and toss before serving.

Serves 4-6.

Prep time: 10 min

http://www.101cookbooks.com/archives/ayocote-bean-mushroom-salad-recipe.html