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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1/2
1/2
1/2
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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c
c
c
oz
jar
oz
oz
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c
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oz
c


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


-- Dressing
Shallot
Dijon Mustard
Vinegar (5)
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. Ayocote Beans, Purple:

      These are popular in southern and central Mexico, but not easy to find north of the Mexican border, and are absurdly expensive (from Rancho Gordo, 2023 US $8.95 plus $9.00 shipping). I have been able to get the Negro variety from a large Latin American market in Los Angeles (Burbank), but this is not an option in many regions. Red Runner Beans are considered a good substitute, but same availability and price problems. I suggest Peruvian Beans or Great Northern Beans as a color contrast to the other two. Pinto beans could also be used.

  2. 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.

  3. 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.

  4. 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.

  5. 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.
  6. 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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