Turkey and Black Bean Salad Recipe
Ingredients
| Turkey breast | 3 1/2 Cup (16 tbs), cut into thin strips | |
| 1 2/3 cups dried black beans, soaked for 8 hours and drained | ||
| 1 medium onion, coarsely chopped | ||
| Garlic | 2 Clove (5gm), chopped | |
| 3-inch cinnamon stick, broken in half | ||
| 1 1/2 tsp. fresh thyme or 1/2 tsp. dried thyme leaves | ||
| 1 small dried hot red chili pepper with seeds removed, or 1/4 tsp. cayenne pepper | ||
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| 1/2 lb. snow peas, with strings removed, sliced into thin strips | ||
| 1 small cantaloupe, halved, seeded, and the flesh cut into small chunks | ||
| 6 scallions, trimmed and finely sliced | ||
| 3 medium tomatoes, peeled, seeded and coarsely chopped, placed in a strainer to drain | ||
| 1 small green pepper, seeded, deribbed and chopped | ||
| 1 head Bibb or red leaf lettuce | ||
| Cilantro dressing | ||
| Red wine vinegar | 3/4 Cup (16 tbs) | |
| Juice of 1 lemon or lime | ||
| Dijon Mustard | 2 Tablespoon | |
| Honey | 2 Tablespoon | |
| 10 to 15 drops hot red pepper sauce | ||
| Salt | 1/4 Teaspoon | |
| black pepper | 1 | |
| Cilantro | 5 Tablespoon, chopped | |
| Safflower oil | 1/3 Cup (16 tbs) | |
| Virgin olive oil | 1/4 Cup (16 tbs) | |
Directions
MAKING
1. Use a large 4-quart casserole or stock pot.
2. Drain the soaked beans and combine them with the onion, garlic, cinnamon, thyme, chili pepper, bay leaf and salt in the casserole.
3. Place on stove, over high flame.
4. Pour water to cover the beans and boil for 10 minutes. Skim off the scum.
5. Reduce the heat, and cover the pot. Simmer for 1-1 ½ hours until the beans are soft.
6. Using a large colander, drain the beans and refresh with cold water.
7. Discard the whole spices and allow the beans to drain. The beans can be prepared in advance and stored in the refrigerator after they are cooled.
8. Blanch the snow peas in boiling water for 15 seconds and refresh them in cold water. Drain and place on paper towels to dry.
9. In a food processor or blender combine all the dressing ingredients, except the oils and pulse for 15 seconds.
10. Gradually incorporate the oil while processing to get a smooth consistency emulsion.
FINALIZING
11. In a large mixing bowl, combine the cantaloupe, scallions, tomatoes, green pepper and turkey, blanched snow peas and cooked beans.
12. Pour 1 cup of the prepared dressing over the salad and toss lightly using 2 salad spoons.
13. Chill if desired.
SERVING
14. Arrange lettuce leave on individual salad plate or on a platter. Heap the tossed salad on the bed of lettuce.
15. Drizzle the dressing over the salad or pass at the table.
1. Use a large 4-quart casserole or stock pot.
2. Drain the soaked beans and combine them with the onion, garlic, cinnamon, thyme, chili pepper, bay leaf and salt in the casserole.
3. Place on stove, over high flame.
4. Pour water to cover the beans and boil for 10 minutes. Skim off the scum.
5. Reduce the heat, and cover the pot. Simmer for 1-1 ½ hours until the beans are soft.
6. Using a large colander, drain the beans and refresh with cold water.
7. Discard the whole spices and allow the beans to drain. The beans can be prepared in advance and stored in the refrigerator after they are cooled.
8. Blanch the snow peas in boiling water for 15 seconds and refresh them in cold water. Drain and place on paper towels to dry.
9. In a food processor or blender combine all the dressing ingredients, except the oils and pulse for 15 seconds.
10. Gradually incorporate the oil while processing to get a smooth consistency emulsion.
FINALIZING
11. In a large mixing bowl, combine the cantaloupe, scallions, tomatoes, green pepper and turkey, blanched snow peas and cooked beans.
12. Pour 1 cup of the prepared dressing over the salad and toss lightly using 2 salad spoons.
13. Chill if desired.
SERVING
14. Arrange lettuce leave on individual salad plate or on a platter. Heap the tossed salad on the bed of lettuce.
15. Drizzle the dressing over the salad or pass at the table.
Chef
