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Firehouse Dalmatian Bean Salad

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"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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La Belle Cuisine

Firehouse Dalmatian Bean Salad

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause,
 1998, Running Press

(Serves 4)

1/4 cup fresh orange juice
Grated zest and juice of 1 lime
1 jalapeño pepper, seeded and minced
1 tablespoon New Mexican chili powder
1 tablespoon ground cumin, toasted
2 teaspoons minced garlic
2 teaspoons salt
1/2 cup olive oil
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 carrot, peeled, finely diced
1/4 cup tightly packed fresh cilantro
leaves and stems, chopped
2 cups cooked black beans
2 cups cooked white beans, such
as Great Northern

 1. Whisk together the orange juice, lime zest and juice, jalapeño, chili
powder, cumin, garlic and salt in a small bowl. Whisk in the oil in
a slow, steady stream. Reserve.
2. Toss together both of the bell peppers, the carrot, cilantro, cooked
black and white beans and the reserved vinaigrette in a large bowl.
Taste and adjust the seasoning if necessary. The salad is best if
you let it sit at room temperature to allow the flavors to blend for
a few hours before serving. Cover and refrigerate for up to 3 days.
Bring to room temperature before serving.

Other ways to do it:  This salad is delicious to eat by itself. However
if you want to serve it the way we do at the White Dog Café, sprinkle
black pepper over small rounds of fresh chèvre and bake in a 400-
degree F. oven until soft. Serve the warmed cheese over mounds
of the bean salad and some mixed lettuce leaves.

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