Black bean salad with lemon dressing

Ingredients for 4 servings:

• 150 g beans, black, dried
• 2 m.-large carrot(s)
• 1 red chili pepper(s)
• 3 spring onions
• 150 g frozen edamame
• ½ orange(s)
• ½ lemon(s)
• 1 organic lime(s)
• 3 mint sprigs, fresh
• 1 stalk of coriander
• 1 piece(s) ginger root, thumb-sized
• 1 stalk of lemongrass
• 2 tsp brown sugar
• 5 tbsp olive oil
• Sea salt and black pepper, freshly ground

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 3 hours 10 minutes

Soak the beans overnight. Discard the soaking water. Cook the beans in sufficient water for about 1 1/2 hours, drain, and let cool. Peel the carrots, quarter them lengthwise, cut into small pieces, and blanch them in boiling water for about 3 minutes, then drain. For the dressing, squeeze the orange, lemon, and lime and grate about 1 cm of the lime zest. Pick the leaves off the mint and coriander and chop very finely. Peel the ginger and chop very finely. Remove the outer leaves, the stalk, and the top woody part of the lemongrass and chop the rest very finely. Mix together a dressing from the orange juice, lemon juice, lime juice, lime zest, sugar, salt, and pepper. Add the mint and coriander leaves, ginger, and lemongrass and mix. Remove the dark green parts and the root of the spring onions and slice the stalks into fine rings. Halve the chili pepper, remove the seeds, and finely chop the pepper. Briefly steam the edamame, add it to the dressing along with the black beans, carrots, spring onions, and chili, mix, and let it simmer for about 1 hour.