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Minted Bean Salad
FLOYD CARDOZ
of
Tabla
Serves six.
6 cups three-day-sprouted mung, lentil, or Indian black beans (available at the Union Square Greenmarket or in health-food shops)
1 and 1/2 cups low-fat yogurt, drained through a cheesecloth for 3 hours
Juice and zest of 1 and 1/2 lemons
2 and 1/2 tablespoons freshly grated ginger
1/2 teaspoon sugar
2 and 1/2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 cup julienned mint leaves
Blanch the bean sprouts in salted boiling water for 1 minute, drain, and immediately place in a bowl of ice water for 1 minute. Drain again.
Combine in a large bowl the drained yogurt, lemon juice and zest, ginger, and sugar. Whisk in the canola oil. Season with salt and pepper. Fold in blanched sprouts and mint. Season again with salt and serve.
Cardoz's Spiced Grilled Lamb Brochettes.
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