Ingredients
- 2 jalapeno chilies
- 2 limes
- 1 garlic clove
- 1/2 size carrot
- 1/2 celery rib
- 1/4 zest
- 9 ounces salt and pepper
- 1/2 cups black beans (dried)
- 1/4 cup olive oil (light)
- 3 tablespoons lime juice (fresh)
- 2 tablespoons champagne vinegar
- 2 tablespoons heaped cilantro (chopped)
- 1 teaspoon salt
- 1/2 teaspoon sal drop the carrot the water (into)
- 3 pinches cayenne pepper
- 1 tablespoon mint note adjust the cayenne pepper (chopped fresh)
- 1/4 teaspoon black pepper
When the beans are tender, drain and toss immediately with the dressing and jalapenos. If the chilies are very hot, add half the amount to the salad, then add more to taste; the salad should be spicy. Marinate for 30 minutes. Season to taste with salt and pepper, then add the cilantro and mint before serving.
