Recipe shared by Doug and Dorcas
Prepared for Sheyli Linton’s Bridal Shower at Casa Arjay in 2001
Makes 8
Cooking Tip: The goal here is to cut down the preparation time without sacrificing the flavor of the dish.
- This recipe tastes just as good if you substitute the dried beans and the broth with one can of Progreso or Goya brand Black beans. Just don’t use the broth from the can and rinse the beans under cold water before using.
- If roasted chicken is available at your local grocery store, it can be used instead of the roasted turkey. This recipe is great for using up Thanksgiving or Xmas turkey left overs.
- I did not peel and seed the tomatos nor did I blanch the peppers. It still tasted so good I’m here sharing the recipe.
Ingredients:
2 cups dried black beans rinsed and pickled over
5 cups chicken broth
1 cup chopped red onions
1/4 cup chopped scallion
3 large tomatos, peeled, seeded and chopped fine
1 red bell pepper
1 green bell pepper
3 cups dried roast turkey breast meat
3 ears of Fresh corn
Feta cheese for garnish
DRESSING
1/2 cup red wine vinegar
1/4 cup Dijon style mustard
2 tablespoons of honey
2 tablespoons of minced garlic
1 teaspoon of dried thyme, crumbled
1/4 teaspoon cayenne
1 tablespoon salt
1 cup of olive oil
1/4 cup chopped fresh cilantro
Preparation:
In a kettle combine the beans with 4 cups of the broth, bring the broth to a boil, and boil the beans for 2 minutes. Let the beans stand, covered for 1 hour. Bring the beans to a boil and add the reamining 1 cup broth, and simmer the beans, stirring occasionally, for 1 1/2 hour or until they are tender. Drain the beans in a colander and refresh them under cold water.
In a large bowl combine the red onion, the scallion, the tomatoes, the bell peppers, the turkey, the corn, and the beans.
In a separate bowl whisk together the vinegar, the mustard, the honey, the garlic, the thyme, the cayenne, the salt and the black pepper peeper to taste. Add the oil in a stream, whisking until the dressing is emulsified.
Pour the dressing over the salad. Add the cilantro and toss the salad until it is combined well.
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This recipe comes from the Restaurant at the Greenbriar in West Virginia – shared with me by a friend back in the 1908’s
