Black Bean Salad with Quick Pickled Jicama and Avocado Dressing

We love putting the various Ankarsrum attachments to use when it comes to vegetables and side dishes.  This black bean salad utilizes the slicer/shredder and blender attachment, is full of fresh summer flavors with a creamy avocado dressing, and can be eaten at room temperature or cold.  The perfect hot weather food.

From AnkarsrumUSA recipe developer, Carmi Adams:

I’m going to break the recipe down by each component.  First off, the beans.  I am a dried bean kind of person.  If you prefer to use canned, you will need 1200 g. (approximately 6 cups) drained/rinsed canned beans.  And then you can skip all the steps for cooking beans.

I always soak dried beans before I cook them.  It makes them easier to digest.  Soak anywhere from 8-15 hours.  Overnight soaking is best, then the beans can be cooked off in the morning before it gets too hot.

I used to cook my beans on the stovetop.  Then I received one of those ad magazines from Milk Street in the mail and it had a little blurb about cooking beans in the oven.  Evenly cooked texture and low and slow cooking to maximize flavor won my whole family over.  So now I do it that way.

A simple mirepoix, garlic and bay leaves add lots of flavor to beans. Leave in large chunks for easy removal once beans are cooked.
Save the bean broth and cooked veg. Puree together for a flavorful base for soup, stew or even a pasta sauce.

 

Next we have the quick pickled jicama.  Jicama tastes kinda like a potato with a bit of apple thrown in.  Rather bland, but nice and crunchy and full of vitamin C.  I used the grater attachment on the jicama.

Just peel fibrous outer layer and cut into wedges that will fit in attachment.

 

This makes more jicama than the recipe calls for.  But quick pickled veggies will last for months in the refrigerator, and are an easy way to add lots of flavor to salads, sandwiches, tacos, burritos, etc.

Depending on the type of container used, some pickling liquid might be left over. I love Lock Eat jars because of the wide mouth and locking lid that fully comes off.

 

For the dressing, a variety of fresh herbs are used, along with avocado and buttermilk.  The blender attachment whirls it all together in no time.  Feel free to swap out for your favorite fresh herbs.

Raw garlic and hot sauce can also be added for extra flavor.

 

Last we have carrots.  Zucchini, yellow squash or even cucumber could be used as well.  The slicer attachment was used for the carrots.

If you want carrots to stay in rounds, place several carrots together in attachment so they hold each other up as they are pushed through the slicer. The longer strips come from slicing one carrot at a time, it starts to lean sideways towards the end.

 

The beans, carrots, jicama and red onion can all be tossed together and placed in the refrigerator for up to 6 hours in advance.  Add dressing right before serving.  Or serve alongside and let people use the amount of dressing they prefer.

Black Bean Salad

Prep Time: 30 minutes

Cook Time: 3 hours

Inactive Time: 8-15 hours (dried bean soaking)

 

Jicama:
703 g. (approximately 1 1/2 pounds) jicama

480 g. (2 cups) water

480 g. (2 cups) distilled white vinegar

24 g. (2 Tbsp.) kosher salt

3 g. (1/2 tsp.) sugar

Beans:

454 g. (1 pound) dried black beans

water to cover

1440 g. (6 cups) water

1 small onion or half a large onion, quartered

2 small celery stalks, chopped into large pieces

4 small carrots, chopped into large pieces

2 garlic cloves, peeled and slightly smashed

2 bay leaves

2 g. (1/2 tsp.) kosher salt

Dressing:

390 g. (1 1/2 cups) buttermilk

juice from 1 lemon

9 g. (3 Tbsp. roughly chopped) fresh chives

25 g. (1 cup loosely packed) fresh basil

5 g. (2 Tbsp. chopped) fresh parsley

2 g. (1 Tbsp. chopped) fresh cilantro

1 clove garlic, peeled

hot sauce to taste, optional

2 g. (1/2 tsp.) kosher salt

freshly ground black pepper to taste

1 medium avocado, pit and peel removed

Additional Ingredients:

4 small carrots

48 g. (1/2 cup) chopped red onion

fresh herbs and additional avocado for topping, optional

 

For the jicama:

Set up the Ankarsrum mixer base with the grater attachment and the regular size grating drum.  Peel jicama and cut into pieces that will fit through attachment.  Place a large bowl underneath to catch grated jicama.  Turn speed on to high (6 o’clock) and use the plunger to push jicama through.

Place grated jicama into a quart size heat-proof container.

Bring water, vinegar, salt and sugar to a boil in a medium saucepan.  As soon as mixture comes to a boil, remove from heat and pour over jicama.  Place in refrigerator, uncovered, until jicama cools down.  Once cool, cover and store in refrigerator for several months.  Best if allowed to sit for at least a day before using.

For the beans:

Place dried beans in a large bowl.  Cover with enough water so submerged by several inches.  Cover bowl and let beans soak for 8-15 hours.

Once beans have soaked, drain and rinse.

Preheat oven to 250º F.

Place soaked beans and the rest of the ingredients for the beans into a large 6-8 quart oven safe pot with a lid.  Bring to a boil over high heat on the stovetop.  Cover and place in oven and cook for 2 hours.  Remove lid and cook an additional hour or until beans are desired doneness.

Let beans slightly cool.  Remove vegetables and bay leaves.  Drain beans and place in a large container until ready to use.  Can be made 1 day in advance.  If making in advance, don’t drain until right before using.  This will keep the beans from drying out.

For the dressing:

Place all of the dressing ingredients, except for the avocado, into a blender.  Blend on high speed until herbs are fully pureed into buttermilk.  Add avocado and blend until smooth.  Taste and adjust seasoning as desired.

For the carrots:

Set up the Ankarsrum mixer base with the slicer attachment.  Place a bowl underneath to catch sliced carrots.  Peel and trim tops and ends off carrots.  Use the plunger to push carrots through attachment.

To assemble:

In a large bowl combine the beans, 210 g. (1 1/2 cups) pickled jicama, sliced carrots and chopped red onion.  Add as much dressing as desired or serve on the side.  If desired, top with sliced avocado and fresh herbs.

 

Yield: 10-12 servings.

 

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.