- 1 cup black beans
- 2 quarts water
- 1 tablespoon Dijon mustard
- 1/3 cup fresh lemon juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ cup olive oil
- ½ medium red onion, diced
- ½ bunch scallions, chopped
- Salt and fresh ground pepper to taste
- 1 to 1½ pounds grilled sirloin tips
- 4 cups mixed field greens
- 1 cup chopped vine-ripened tomatoes
- To prepare the beans:
- (Best if done a day ahead)
- First spread the dry beans out in a shallow roasting pan and pick through them carefully. You want to remove any small stones, bits of clay, or other non-food material.
- Put the beans in a sieve and rinse them under running water for 1 or 2 minutes.
- Place the rinsed beans in a medium bowl with enough water to cover them, and soak for a few hours or overnight.
- After soaking, drain, and rinse again.
- Place the beans in a pot with two quarts of water and bring to a boil. Reduce heat and then simmer gently, stirring occasionally, until tender. This should take about 90 minutes or less.
- Drain and refrigerate for later use. You should have about 2½ cups of cooked beans.
- To assemble the salad:
- In a large bowl, mix together the mustard, lemon juice, seasoning, olive oil, red onion, and scallions. Add the beans and toss to season well. Refrigerate for a least one hour.
- Grill sirloin tips to your preferred level of done ness. For this salad, we think medium rare is best. Slice into strips.
- Place a handful of field greens on each plate and top with a generous amount of the chilled black bean mixture. Lay a few strips of sliced sirloin over the beans and top the steak with chopped tomatoes.