Black bean salad dressing

As new people subscribe to the farmers' market update and recipe of the week, they often submit comments and questions. Many want to know if there is a Kaiser Permanente farmers' market at their home facility. While there are over 30 markets in six states and the District of Columbia, there are hundreds of Kaiser Permanente facilities. Markets only have a realistic chance of thriving at the larger facilities with large numbers of employees, visiting patients, and enough foot traffic. Even these markets need lots of shoppers to make it worthwhile for the farmers. Every day a farmer spends at the market is one less day they can work the earth. Find locations and times of our markets. Other markets in your community can be found using any search engine. Another common request is to have the nutritional information listed with the recipes. While I don't analyze them when they are first offered by e-mail, many are included on Kaiser Permanente's Web site after they are reviewed by a nutritionist. To find these recipes, click on the link at the bottom of this e-mail that offers "Dr. Maring's recipes and others with nutritional analysis." While the archive of previous recipes of the week is not yet in alphabetical order, there's a helpful new feature: Click on the volume you would like to reference; you'll find each recipe is accessible as a separate link. I thought this was very cool as I like to go back and cook old recipes. This week's offering is one of those that uses many ingredients from the grocery store but then uses farmers' market produce for the actual dish. I used this black bean marinade on beautiful fresh market lettuces and added leftover roasted salmon.

Ingredients

  • 1 can black beans
  • 5 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 jalapeño, finely minced
  • 1 small shallot, finely minced
  • 4 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground pepper to taste

Directions

Add a little olive oil to a small saucepan and briefly sauté the garlic, jalapeño, and shallot. Add the black beans with liquid. Simmer for a few minutes until heated through. Drain the beans in a sieve. Add the vinegar, Worcestershire sauce, remaining olive oil, and season to taste. Use some or all of the mixture on a big salad. Top with leftover fish or chunked chicken. Be certain to wash your hands well after mincing the jalapeños.

Nutrition Information (per serving)

Contributor

Preston Maring, MD

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