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September 3, 2018
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Black Bean TARTINES --YUM!
Black Bean Tartine  7720.png
        SADLY, SUMMER IS ALMOST OVER. BUT HAPPILY, THIS IS THE TIME OF YEAR WHEN WE HAVE AN AMAZING ARRAY OF FRUITS AND VEGGIES TO CHOOSE FROM. And, this black bean salad makes use of a lot of this season’s harvest. Packed with fresh corn on the cob, red bell peppers, scallions, and parsley, it’s dressed in a bright, tangy vinaigrette of lemon, soy sauce and mustard.
        THIS RECIPE IS INSPIRED BY ANNEMARIE COLBIN. Back in the day when I was singing TV jingles in NYC, --Fa La La La--, I’d fill in the holes of time between sessions with a bunch of fun cooking classes, all taught by her, in her apt bldg. on West End Ave. That was BEFORE THE NATURAL GOURMET COOKING SCHOOL BECAME WHAT IT IS TODAY.
        This tasty salad comes together pretty quickly using canned black beans, and it’s especially easy when you use left-over corn on the cob. I like to spread some crusty, toasted slices of bread with ricotta or creamy goat cheese. Then, add a bright green lettuce leaf, and pile the black bean salad on top. You can easily jazz it up with slices of avocado or thinly sliced radishes and scallion on top too. THIS SUMMERY TAKE ON AN OPEN FACE SANDWICH IS CALLED A TARTINE IN FRANCE.
       Of course, you can eat this delicious salad sans bread, or pile it into bibb lettuce cups and make it gluten free. IT’S ALSO A PERFECT DISH TO BRING ALONG TO THE LAST OFFICIAL SUMMER PICNIC OF THE YEAR.

LESSONS Learned:
1. If you can, try to get organic Eden or Westbrae canned beans with a BPA-free lining.
2. Use last night’s extra ears of corn or boil a couple extra to make this even faster.
3. To make easy work of mincing the garlic, you can use a kitchen rasp or grater instead of using a knife.
4. If you’re crunched for time, you can forgo heating the beans and garlic first. Just maybe reduce the amount of raw garlic.

Black Bean Tartines
(inspired by Annemarie Colbin)

For the Black Bean Salad:
1 Tablespoon olive oil
1 clove garlic, minced
1 15 oz. can black beans, unsalted or low sodium, about 1 ¾- 2 cups,
a pinch fine sea salt
a few grinds of freshly ground black pepper
2 tbsp extra virgin olive
2 tbsp tamari
3 tbsp fresh lemon juice
1 tbsp whole grain mustard
2 ears of cooked corn, about 2 cups cooked kernels
1 red bell pepper, small dice, about 1 cup
3/8-1/2 c. finely chopped parsley
2 whole scallions, sliced thinly on the diagonal, about ¼ cup

For the Tartines:
4 slices of crusty bread, toasted
4 oz. 4icotta or soft, creamy goat cheese
Lettuce leaves
avocado, thinly sliced
radishes, thinly sliced
extra thinly sliced scallions
freshly ground black pepper

Make the Black Bean Salad:
       Drain and rinse the beans. In a medium size saute pan, warm the oil and add the garlic. Cook for about 30 seconds to a minute, just until it starts to turn light brown. Add the beans, salt and black pepper, stir to combine and heat through.
       Combine the dressing ingredients and stir it into the warm beans. Transfer to a medium size bowl and let cool to room temperature. Add the corn, red pepper, parsley and scallions. Gently mix to coat all of the veggies with the dressing. Allow the bean salad to marinate in the refrigerator for at least one hour. Taste for seasoning—you may want a little more salt or black pepper. Keeps in the fridge for 3 days.

Make the Tartines:
       Spread about 2-3 Tablespoons of the ricotta or goat cheese onto the bread slices. Place one leaf of lettuce onto of the cheese. Spoon the bean salad on top. If desired add a few slices of avocado and radish, and a few grinds of freshly ground black pepper.

Makes about 4 servings.      YUM!
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