Bowl of Bean & Mushroom Salad
(click to enlarge)

Bean & Mushroom Salad


Mexico, Federal District   -   Ensalada de Frijoles y Hongos
Makes:
Effort:
Sched:
DoAhead:  		 3-1/2#
***
40 min
Yes		 From the Federal District, as salads as we know them are almost unknown outside Mexico's larger cities and the Federal District. Can be made a day ahead.

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14
1/2
14
5
4oz
3
1
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1/2
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1
1/4


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1
1/2
1/3
2/3
1/4
1/8
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oz
c
oz
oz
jar
oz
oz
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c
----
oz
c


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oz
t
c
c
t
t
-- Salad
Kidney Beans (1)
Peruvian Beans (2)  
Black Beans (1)
Mushrooms (3)
Red Peppers
Celery
Cotija Cheese (4)
-- Dressing
Vinaigrette (5)
--- Garnish
Cotija Cheese (6)
Parsley, flat


-- Dressing
Shallot
Dijon Mustard
Vinegar (7)
Olive Oil ExtV
Salt
Pepper
Do Ahead   -   (8-1/2 hours - 15 min work)
  1. Soak DRIED BEANS overnight with a teaspoon of Salt, separately because they won't have the same cooking time. You could use 1 cup each canned Kidney and Black Beans, but you're unlikely to get canned Ayocote Beans.
  2. Cook Dried Beans, separately, in water to cover until tender, but not falling apart. Drain.
Make   -   (30 min + Dressing 10 min)
  1. Prepare the Dressing.
  2. Slice MUSHROOMS in half, then slice about 1/4 inch at 90 degrees.
  3. Cut drained RED PEPPERS into about 1/4 inch dice. Chop CELERY fine. Mix.
  4. Grate 2 ounces COJITA and divide: 1 oz for Salad, 1 oz for Garnish.
  5. Chop PARSLEY fine for Garnish.
  6. Gently tumble together all Salad items
  7. When near serving time, shake up Dressing vigorously and pour over salad. Tumble gently to get it all coated with dressing.
  8. Serve cool. Can be made a day ahead.
DRESSING   -   (Makes 1 cup - 10 min)
  1. Chop SHALLOT coarse.
  2. place Shallot and a little of the Vinegar in a blender, Mixie or food processor and run until Shallot is chopped very fine.
  3. Add All items to the blender and run until completely emulsified with no oil visible.
  4. Store in a jar in the fridge.
NOTES:

  1. Beans:

    I use Canned Beans for salads because they are more intact and attractive (and a lot easier) than than home soaked and simmered beans usually are. If you do use dry, soak at least 6 hours 1/2 cup each in salted water, separately as their cooking times will likely be different.

  2. Peruvian Beans:

      The pattern recipe called Purple Ayocote Beans, popular in central Mexico, but not available here. I use Peruvian Beans, which cook up more intact than others, are easily available, and make a nice color contrast - but the photo example was made with (very expensive) Black Ayocote Beans. You could use canned Large White Beans or Pinto Beans.

  3. Mushrooms:

      The pattern recipe did not say what kind, so regular white ones are the default. I used Criminis, which are closely related but darker with a little more flavor. Many other mushrooms could be used. For details see our Fungus page.

  4. Cotija Cheese:

      This is a hard, aged cheese from Mexico that's widely available here in Southern California. Parmesan is considered an acceptable substitute. For details see our Varieties of Cheese page.

  5. Vinaigrette:

      The one given here is the one suggested by the pattern recipe, but others could be used. This dressing is from Mexico City, as salads and dressings are pretty much unknown outside major cities and the Federal District.

  6. Vinegar:

      The pattern recipe calls for Balsamic Vinegar, which is not Mexican, and I didn't like it in this dressing. I now use White Wine Vinegar, so use your own preference here.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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