Rattlesnake Bean Salad with Cilantro Vinaigrette

Photo: Gurney's Seed & Nursery Co.

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The ancient Hopi tribe believed that the mythological spirit Kokopelli watched over the fertility of the soil and germination of rattlesnake seeds. Substitute pinto beans if you can't find rattlesnake beans, or buy seeds and plant them next year. ($2.50 at gurneys.com

SERVINGS
8

INGREDIENTS
1 pound rattlesnake beans, or pinto beans
2 teaspoons dried oregano
3 clove garlic, crushed and peeled
1 teaspoon salt, (for the beans)
2 teaspoons cumin seed
1/3 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/3 cup fresh cilantro, chopped
1/2 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper
1/2 cup green onion, chopped

PREPARATION
1. Pick over the beans to remove any stones and rinse in a strainer to remove any dirt. Transfer to a bowl and cover with several inches of water; let soak at room temperature for 8 hours or overnight.

2. Drain beans well and rinse again. Transfer to a large saucepan and add oregano, garlic, salt and enough water to cover by several inches. Bring to a simmer and cook until very tender but not mushy, 1 to 1 1/2 hours, depending on the freshness and variety of bean. Drain the beans and let cool to lukewarm.

3. In the meantime, make the dressing. In a small skillet over low heat, stir cumin seed until fragrant and lightly toasted; transfer to a cutting board to cool, then crush with the side of a chef's knife. In a small bowl, combine the cumin seed with the oil, vinegar, cilantro, salt and pepper; whisk to combine.

4. In a serving bowl, combine the lukewarm beans, green onions and dressing. Let stand for about 30 minutes for the flavors to blend before serving.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 286
Total Fat: 10 g
Cholesterol: 0 mg
Sodium: 439 mg
Carbohydrates: 37 g
Protein: 13 g

An original The Daily Green recipe

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