3-Bean Good Luck Salad With Cumin Vinaigrette
Updated June 11, 2024
- Total Time
- 1 hour 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- ¾cup dried black beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
- ¾cup dried red beans or kidney beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
- 2onions, halved
- 4garlic cloves, minced
- Salt to taste
- ¾cup black-eyed peas, washed and picked over
- 1bay leaf
- ¼cup red wine vinegar or sherry vinegar
- 1garlic clove, minced
- Salt and freshly ground pepper to taste
- 2teaspoons lightly toasted cumin, ground
- 1teaspoon Dijon mustard
- ½cup broth from the beans
- ⅓cup extra virgin olive oil
- 1red bell pepper, diced
- ½cup chopped cilantro
For the Beans
For the Dressing and Salad
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
314 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 12 grams protein; 404 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water. Combine the black and red beans, water, all but ½ onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact. Remove and discard the onions. Set a strainer over a bowl and drain. Measure out ¼ cup of the broth.
- Step 2
Meanwhile in a separate pot combine the black-eyed peas, remaining ½ onion and garlic clove, the bay leaf and 3 cups water. Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact. Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out ¼ cup of the broth and add to the black and red bean broth.
- Step 3
In a bowl or measuring cup, whisk together the dressing ingredients. Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt. At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature.
- Step 4
Stir the peppers and cilantro into the beans and serve.
Tip
- The beans will keep for 5 days in the refrigerator; toss them with the vinaigrette, but if you aren't serving them right away, wait and add the cilantro and red pepper just before serving.
Private Notes
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Cooking Notes
Kim
This was really good! I used a mixture of canned beans (red kidney, black and white navy) - drained and rinsed well- then gently simmered in vegetable stock with garlic, onion chunks and bay leaves for a bit. Saved a cup or so of the broth for the dressing and used what I needed. I did add sliced green onion, more peppers and a few shakes of chili flakes. And it was still great to take leftovers for lunch the next two days : )
David Look
Martha says you can use liquid from the canned beans but dilute with water to get a brothy consistency.
Aaron
The reserved broth is used in the dressing.
jar
Can one use the liquid from the canned beans if not using dried beans for the dressing or will it be too thick. If not, what liquid can be substituted?
smaurya
I made this dish with leftover beans I had at hand. It was a last minute kind of a thing to complete dinner and I made it mostly for myself since I'm the bean-lover in the family. As soon as my husband had his first bite, he raved about it. We finished the bowl between us.
Archer.373
Don't know why you couldn't.. I substitute canned for dry all the time.
ng
I used canned beans (drained and rinsed) and simmered them in veggie broth with a bay leaf for a bit. This is the broth I put in the dressing, and I used extra garlic and added scallions. Waited to add any salt till the end since my pre-made broth already had salt in it. Put a fried egg on top and called it lunch. Was delicious.
nandita
Great recipe- but if you are using and soaking dried beans the cooking time is way too long. I simmered the black and red beans for 60 min and they were almost mush. Same for the 45min for the black eyed peas Otherwise delicious!
Mary
I had trouble “discarding the onion”. I didn’t watch it closely enough and the onion cooked down with the broth, separated and became enmeshed with the beans. I had to try to pull stringy onion pieces out of the beans. I think I would discard the onion sooner in the process when it started to break down or chop them finely and incorporate them into the salad.
Mike
Similar to some others, I used canned beans, mixed all the liquids, diluted with water and that was my "broth". The rinsed beans with the red pepper, cilantro and (half) the dressing made a wonderful, easy light lunch and a quick picnic side for the back of my mind when I don't have time or want to think of something too creative. Perhaps if I was having a fancy BBQ I might make the broth with onions and spices, but the quick version is great for brown-bag warriors looking for some new ideas.
Gretchen
Grateful for a vegan black-eyed-pea recipe, but I thought this was too vinegar-y and I agree with those who said the cooking times resulted in beans that were much too soft and that it would be easier to remove the onion a little earlier in the process, when it isn't disintegrating yet.
Mary R
I used canned beans as suggested by others and you only need 1/2 of the volume of this dressing.
Piper W
I've made this numerous times, always with canned beans. I love the flavors in the dressing. It's a summer favorite.
AP
I cook the red & black beans in a pressure cooker for 1 hour instead of the suggested 1&1/12 hour in a heavy pot.
sophie
Made from scratch. Took a lot of time and I don’t know what I was expecting from this recipe, but it was just a bowl of beans. A little underwhelming. Maybe with canned beans and less time it’s worth it
George, Oakland Park, FL
I used all dry beans as the recipe called for. The black beans I purchased were organic, and a good portion of them broke apart even though I boiled them for only an hour at a low simmer. Flavor Was good, but I was disappointed with the appearance. Next time I’m using canned!
Alexis
This recipe was a winner. As others have mentioned, I used canned beans as well. I really enjoyed the flavor of the dressing. I substituted cilantro and red peppers with broccoli florets and halved grape tomatoes. I served the salad over stale white bread. My wife gave it two raised high brows (she really liked it). Highly recommended
Mike
Similar to some others, I used canned beans, mixed all the liquids, diluted with water and that was my "broth". The rinsed beans with the red pepper, cilantro and (half) the dressing made a wonderful, easy light lunch and a quick picnic side for the back of my mind when I don't have time or want to think of something too creative. Perhaps if I was having a fancy BBQ I might make the broth with onions and spices, but the quick version is great for brown-bag warriors looking for some new ideas.
me
Used drained canned beans. Didn't drain beans after simmering with veg broth as there wasn't much liquid. Looks a bit soupy.
Mary
I had trouble “discarding the onion”. I didn’t watch it closely enough and the onion cooked down with the broth, separated and became enmeshed with the beans. I had to try to pull stringy onion pieces out of the beans. I think I would discard the onion sooner in the process when it started to break down or chop them finely and incorporate them into the salad.
Eliza
This is tasty. I put one can of each bean type in the instant pot with vegetable broth + 1/2 onion. I cooked it on low pressure for 10 minutes, then proceeded with discarding the onion and using the broth in the dressing. Didn't measure out quantities for the dressing but it turned out great.
Mintie
Made this at the last minute for a friend with Celiac, so I had to sub out the black and kidney beans. I used a can of navy and a cup of dried borlotti. The sweetness of the navy beans really offset the earthy black eye peas, and the borlotti were a nice meaty third. Also left out the pepper, since the friend is allergic to nightshades, and it still tasted great. The bean liquor added to the dressing is fabulous. Definitely will cook again, even when my friend isn't coming over for dinner!
Maggie B
Great!!! Instant Pot, 1 lb. black beans & 1 bay leaf only; fennel seed and basil instead of cumin and cilantro (what's on hand). Vibrant and brothy!
Dugan
Think twice about the black eyed peas. I cooked them al dente. Yet they still left an unappealing slime on the rest of the beans. The flavor was good. But I suggest you choose another harder white bean if you want your salad to look anything like the photo.
ng
I used canned beans (drained and rinsed) and simmered them in veggie broth with a bay leaf for a bit. This is the broth I put in the dressing, and I used extra garlic and added scallions. Waited to add any salt till the end since my pre-made broth already had salt in it. Put a fried egg on top and called it lunch. Was delicious.
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