Black Bean Salad

Ingredients for 6 servings:

• 1 package of black beans (not kidney beans)
• Water for soaking
• 1 bunch of coriander leaves
• 1 bunch parsley, flat
• 1 bunch mint, fresh
• 1 bunch of spring onions
• 1 m.-sized onion(s)
• 1 m.-sized chili pepper(s)
• 1 avocado(s), ripe
• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 3 tomatoes
• Salt and pepper, black
• 2 cloves garlic
• 200 g sheep’s cheese

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 45 minutes

Very tasty and minty fresh salad, ideal in summer as a side dish to grilled meat

Soak the black beans in cold water overnight and cook the next day in a pressure cooker in water without salt or any other spices until soft (approx. 45-60 minutes). In a regular saucepan, preparation can also take 90-120 minutes. Rinse the soft beans thoroughly under cold water and, after draining, place them in a large bowl for further preparation. If you want to save time, you can also buy canned black beans. However, do not confuse them with kidney beans; they taste completely different. Peel the onion and cut into small cubes. Wash the spring onions and chili pepper and chop them into small pieces. Wash the tomatoes, remove the seeds, and cut them into small cubes (max. 1 x 1 x 1 cm). Halve the avocado, remove the pit, and cut the flesh into small cubes. Peel the garlic cloves, press them, or chop them finely. Stir each ingredient into the beans and mix gently. Season to taste with olive oil, salt, pepper, and balsamic vinegar. Just before serving, clean the cilantro, flat-leaf parsley, and fresh mint under running water, roughly chop, and toss into the salad. Also just before serving, to prevent the salad from becoming muddy, crumble the feta cheese by hand. Mix some of it into the salad, then spread the rest over the salad as a topping. My salad is always completely covered in feta cheese.