Black Bean "Ceviche"

This vegan version of "Ceviche" with black beans as the protein was a totally amazing glass- full recipe!


Seriously, beyond my wildest dreams for this dish - sensational!

Inspired by the July cover of Food & Wine magazine, featuring a Chile-lime crab salad by Chef Sue Semanick, I created a layered dish in a glass and adapted her Chile-lime dressing. The bottom layer was shredded lettuce, then black beans mixed with salsa, fresh finely chopped red onions, fresh cilantro, and dressing, topped with fresh corn, then heirloom tomatoes with sea salt and dressing, and then diced avocado with sea salt and tortilla strips based on a garnish recipe from Real Food Daily.

Incredibly tasty, this makes a perfect vegan "ceviche". Here's the recipe for a single portion:

Black Bean "Ceviche"

Tortilla garnish:
1/2 tortilla, brushed with EVOO
pinch sea salt
shake of cayenne or chili powder

Brush the tortilla with EVOO on both sides.Slice into 1/8" x1/2" strips. Sprinkle with sea salt and cayenne/chili powder and bake at 350 F degrees for 15 minutes, tossing half way through.

Lime-Chili Dressing:
1/2 TBS EVOO
1 TBS lime juice
1/2 TBS finely chopped green chili
1 TBS chopped cilantro
1 clove garlic, minced
3/4 TBS white wine
Salt

Whisk together all ingredients.


Black Beans:
1/3 cup black beans, drained and rinsed
1 TBS salsa
1/2 TBS finely diced chopped red onion
1/4 TBS chopped cilantro
1/3 Lime Chili dressing
Mix all ingredients together.


In a medium tall glass, add a bottom layer of shredded lettuce. Top with the black beans mixture. Top with an ear of fresh cobbed corn. Top that with 1/4-1/2 heirloom tomato with 1/2 chili-lime dressing and a pinch of sea salt. Top with 1/2 diced avocado topped with 1/3 chili-lime dressing. Top the avocado with the tortilla strips.

Enjoy!