Light Recipe -- Oaxaca Bean Salad

6 servings; overnight soaking time for beans

1 1/2 cups dried red kidney beans

1/4 cup minced red onion

2 tablespoons red-wine vinegar

1 teaspoon grainy mustard

1 medium clove garlic, peeled and forced through a press

1/2 teaspoon Tabasco sauce

3 tablespoons olive oil

1/2 teaspoon salt

3 tablespoons lime juice

1 stalk celery, minced

1 medium red bell pepper, seeded and finely chopped

1 small cucumber, seeded and chopped finely

2 tablespoons minced cilantro

2 tablespoons minced parsley

Freshly ground black pepper to taste

Garnishes: Wedges of lime and plum tomatoes

1. Soak the beans in lots of water to cover overnight. (Or put into a saucepan, bring to a boil and boil 1 minute. Set aside 1 hour.) Drain. Put into a saucepan and cover with lots of water. Bring to a boil, reduce the heat and simmer 40 minutes. Check for tenderness. When beans are done to the desired tenderness drain and rinse briefly with cold water. Drain well.

2. Cover the onion with cold water and let sit 20 minutes to remove some of the acidity. Drain and press out the excess water with a paper towel. 3. In a small jar combine the vinegar, mustard, garlic, Tabasco, olive oil and salt. Shake well and pour over the beans in a large bowl. Stir in the onions, lime juice, celery, red pepper, cucumber, cilantro, parsley and lots of black pepper. Set the salad aside for 1 hour to blend the flavors. (Or refrigerate for longer storage.)

4. Garnish the salad with wedges of lime and plum tomatoes.

Data per serving Calories 214 Protein 10g Fat 8g Carbohydrates 28g Sodium 201mg Saturated fat 1g Monounsaturated fat 5g Polyunsaturated fat 1g Cholesterol 0mg From "Still Life with Menu Cookbook" by Mollie Katzen.