SPICY BLACK BEAN SALAD WITH CHILES AND LIME
Source: Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville, 1993

1 1/2 cups dried black beans (about 9 ounces), sorted and soaked overnight
Salt and pepper
1/2 medium-sized carrot, diced (about 1/4 cup)
1/2 celery rib, diced (about 1/4 cup)
DRESSING:
Zest of 2 limes, minced (about 1 1/2 teaspoons)
3 tablespoons fresh lime juice
2 tablespoons champagne vinegar
1 garlic clove, finely chopped
3 pinches cayenne pepper
1/4 cup light olive oil
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1 or 2 jalapeno chiles, seeded and diced
2 heaping tablespoons chopped cilantro
1 tablespoon chopped fresh mint

Drain and rinse the beans and place them in a large saucepan. Cover generously with cold water and bring to a boil.

Reduce the heat and cook at a gentle boil for 20 to 25 minutes, until the beans are tender but still hold their shape. Taste the beans to make sure they are cooked before draining them. when cooked, drain.

While the beans are cooking, bring a small pot of water to a boil with 1/2 teaspoon salt. Drop the carrot into the water and cook for 1 minute, adding celery during the last 30 seconds or so. Drain immediately and rinse under cold water. Set aside.

Make the dressing by combining the lime zest and juice, vinegar, garlic, cayenne, 1 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in the oil.

Toss the beans with the dressing and the jalapeņos. If the chiles are very hot, add only half of the diced chiles to the salad, taste, then add more as needed. Marinate for 30 minutes.

Just before serving, add the cilantro, mint, salt and pepper to the salad and mix well.