1-1/2 cups dried black beans, about 9 ounces, sorted and soaked overnight Salt and pepper 1/2 medium-size carrot, diced, about 1/4 cup 1/2 celery rib, diced, about 1/4 cup Zest of 2 limes, minced, about 1-1/2 teaspoons 3 tablespoons fresh lime juice 2 tablespoons Champagne vinegar 1 garlic clove, finely chopped 3 pinches of cayenne pepper 1/4 cup light olive oil 1 or 2 jalapeno chilies, seeded and diced 2 heaped tablespoons chopped cilantro 1 tablespoon chopped fresh mint
NOTE: Adjust the cayenne pepper and the jalapenos to taste. Drain and rinse the beans and place them in a large saucepan. cover generously with cold water and bring to a boil. reduce the heat and cook at a gentle boil for 20 to 25 minutes, until the beans are tender yet still hold their shape. Taste the beans to be sure they’re cooked before draining them.
While the beans are cooking, bring a small pot of water to boil with 1/2 teaspoon salt. Drop the carrot into the water and cook for 1 minute, adding the celery for at least 30 seconds. Drain immediately and rinse under cold water. Make the dressing by combining the lime zest and juice, vinegar, garlic, cayenne, 1 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in the oil.
When the beans are tender, drain and toss immediately with the dressing and jalapenos. If the chilies are very hot, add half the amount to the salad, then add more to taste; the salad should be spicy. Marinate for 30 minutes. Season to taste with salt and pepper, then add the cilantro and mint before serving.