Recipe: Black Bean Salad with Grilled Vegetables and Spicy Lime Vinaigrette

BLACK BEAN SALAD
WITH LIME VINAIGRETTE

"This black bean salad is best served when the vegetables are still slightly warm from the grill, or at room temperature within 1 to 2 hours of grilling. The beans and vegetables should be mildly spiced and glistening with the vinaigrette."

2 small onions, quartered
2 yellow and red bell peppers, quartered and seeded
2 anaheim and jalapeno chiles, halved and seeded
2 cans (15 oz each) black beans, drained and rinsed
1 bunch fresh cilantro (fresh coriander), leaves only, chopped
1 medium red onion, diced
Lime Vinaigrette (recipe follows)

Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM-HIGH heat. Brush and oil the grill grate or a vegetable-grilling basket.

Brush the onions, bell peppers, and chiles with oil. Arrange the onions, bell peppers, and chiles on the rack or in the vegetable-grilling basket over the hottest part of the fire. Grill, turning occasionally, until well charred on all sides, about 10 minutes total. Transfer the grilled vegetables to a bowl, cover, and let steam for 10 minutes.

Pick over the vegetables, removing most of the burned skin and leaving some charred bits. Dice the grilled vegetables to a uniform size and place in a large salad bowl. Add the black beans, cilantro, onion, and vinaigrette and toss to coat evenly.

Serve warm or at room temperature.

LIME VINAIGRETTE

1⁄4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon ground cumin
1 tablespoon chile powder
1 teaspoon salt
1⁄2 teaspoon ground black pepper
Hot pepper sauce (to taste)

In a small bowl, whisk together the olive oil, lime juice, vinegar, cumin, chile powder, salt, pepper, and a few dashes of hot pepper sauce.

Makes 6 servings
Adapted from source: Adventures in Grilling by Willie Cooper