Black Bean Salad with Feta Cheese and Cilantro, made by my lovely twin, except for the cilantro, which I chopped myself, very confusedly and groggily, as I had just woken up, which made me feel very unaccomplished since Lola had already been up for 4 hours at that point.
Our grandfather loves to send us newspaper clippings, especially recipes. A few weeks ago he sent us a recipe for black bean and feta salad and we decided to make it. This is the first time we've actually made any of the recipes he's sent, but mark my words, it shall not be the last!
Black Bean Salad with Feta Cheese and Cilantro from the Florida Sun Sentinal
Serves 4 as a main dish
*2 cups dried black beans or 4 cups canned black beans, rinsed and drained
*2 ounces pasteurized feta cheese, crumbled
*1 small red onion, finely chopped (about 1/2 cup)
*1/4 cup fine-chopped cilantro
*2 Tablespoons extra-virgin olive oil
*3-4 Tablespoons fresh lemon juice
*salt and fresh ground black pepper (personally, we use only the finest black pepper, handpicked from the dining hall condiment station, in our recipes), to taste
Reserve 1 T feta. Combine the beans (cook them and let them cool down first if using dried beans), onions, cilantro, and the remaining cheese in a bowl. Add the olive oil, 3 tablespoons lemon juice, salt and pepper; mix well. Let the beans marinate 10 min and toss again. Correct the seasoning before serving, adding salt and additional lemon juice to taste. Garnish with reserved cheese.
P.S. I forgot to mention, in my haste to type the phrase "mark my words", that later I had this mixed with quinoa and it was very good that way too.