Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the beans
   1      pound         dried black beans
     1/2  teaspoon      dried thyme
     1/2  teaspoon      salt
     1/4  teaspoon      fennel seed
   2      cloves        garlic -- peeled
   1                    bay leaf
                        For the dressing
     2/3  cup           red onion -- chopped
     1/2  cup           red bell pepper -- chopped
   2      tablespoons   parsley -- chopped
   2      tablespoons   cilantro -- chopped
   2      tablespoons   scallion -- chopped
   1      tablespoon    ground cumin
     1/8  teaspoon      cayenne pepper
   4      tablespoons   olive oil
  10      tablespoons   lime juice -- (about 5 limes)
                        salt and pepper -- to taste

Preparation:

This dish is Mexican/Southwestern in concept. It's a bit like a salad of greens, where black beans substitute for the lettuce and the rather large dose of lime juice makes it surprisingly refreshing. It travels well and is better the day after it's made: a good accompaniment to hot or cold grilled meat. You can also add cold grilled meat directly to the salad and turn it into an entree. Sort the beans carefully, discarding any small pebbles that may be mixed in. Soak the beans in cold water to cover for 5 hours, then drain and rinse them well. Put the beans in a saucepan and add enough water to come about 1 1/2 inches above them. Add the thyme, salt, fennel seed, garlic, and bay leaf. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, or until the beans are tender but not mushy. Drain the beans and rinse them under cold water for 1 minute to stop the cooking process. Drain them again. In a large bowl, combine the dressing ingredients and mix well. Add the beans, toss, and serve. This salad keeps for 4 to 5 days covered and refrigerate