To celebrate World Vegetarian Day, try Abuela Conchita's Black Bean Salad — tasty, nutritious, and easy enough to put together for a Tuesday lunch or a Sunday gathering. Meat is at the heart of most traditional Cuban recipes, but every now and then, a salad like this one steals the show. Conchita Black Beans, lemon, parsley, and a generous pour of olive oil — that's all it takes.
Ingredients
• 2 cans Conchita Black Beans (or 1 lb dried black beans)
• 1 bay leaf · Juice of 2 lemons
• 1/4 cup Conchita Extra Virgin Olive Oil
• 1/4 cup fresh parsley, chopped
• 1/2 red onion, finely diced
• 1 red bell pepper, diced
• Salt and pepper to taste
How to make it
If using dried beans, pour them into a large saucepan, add the bay leaf, and bring to a boil over high heat. Reduce the heat to low and cook until tender but not cracked open, 1 to 1 1/2 hours. If using canned Conchita Black Beans, simply drain and rinse.
Drain and cool the beans at room temperature. Remove the bay leaf.
Toss the cooled beans with the lemon juice, olive oil, parsley, red onion, and bell pepper. Season with salt and pepper to taste.
Transfer to a serving bowl and refrigerate until shortly before serving time. Serve at room temperature. Serves 8 to 10 portions.
