Kidney Bean Salad With Chili and Coriander

Ingredients

• 1 pound kidney beans
• ½ teaspoon cumin
• 2 cloves garlic, chopped
• 1 green chili, finely chopped
• 1 medium onion, chopped
• 2 bay leaves
• Coarse salt and freshly ground pepper to taste
• 2 pounds Italian plum tomatoes, peeled, seeded and chopped
• 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon fresh oregano

For the dressing

• ½ to ¾ cup extra-virgin olive oil
• 1 lime
• 1 teaspoon Balsamic vinegar
• 2 tablespoons fresh coriander, chopped

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    499 calories; 23 grams fat; 3 grams saturated fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 21 grams dietary fiber; 7 grams sugars; 19 grams protein; 28 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Place the beans in a large saucepan and pour in enough water to cover them. Bring to boil, drain and add fresh water to cover. Add the cumin, garlic, chili, onion, bay leafs, salt and pepper. Simmer gently, covered, for about one hour, or until cooked (add more water if the beans start to get too dry).
2. In a large serving bowl combine the tomatoes, onion, jalapeno pepper and oregano. Drain the beans, add them to the tomatoes and toss.
3. Mix the olive oil with the juice of the lime (adding the juice to taste) and the vinegar. Season with salt and pepper and add to the beans. Toss thoroughly.
4. Just before serving, add the coriander and mix well.

• this salad can be made several days in advance but the coriander should not be added until just before it is served.