Name: Black Beans with Coriander, Pickled Onions, and Crema
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: 1½ cups (650 g) dry black beans, soaked overnight in cold water; 1 red onion, cut into ¼-inch (6-mm) slices; 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 2 tablespoons chopped cilantro leaves and stems, plus flowers if you have them; ¾ cup (80 ml) white wine vinegar; Crunchy sea salt, to finish; Juice of 2 small limes, plus more to taste; ½ cup (120 ml) crema or crème fraîche; 3 garlic cloves, peeled; ½ white onion, peeled; 2½ teaspoons salt, plus more to taste; ¼ cup (60 ml) olive oil; 1 bay leaf

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

I love bean salads. They feel like the perfect do-ahead food, getting better over time. They are great at room temp, too; in fact, I prefer them this way. With beans, it is super important to have enough dressing to give the salad some forceful flavor. Here, the toasted spices help keep this salad bright and interesting over time. Feel free to change the black beans out for your favorite bean, and always double-check the seasoning just before serving, especially if you made the salad earlie