Recipe by Tootalltygerlily
This great recipe originally appeared in the Food & Drink Summer 2003 magazine from the LCBO.
Top Review by mianbao
This salad turned out very well - after it had spend the night in the fridge. I used rice vermicelli and added some julienned cucumber, but made no other changes in ingredients or proportions. I did make half the recipe because there were only two dining. The evening I made the salad it seemed dry and the flavors did not match well. The next day it was delicious! Thank you very much for sharing this recipe with us.
- 1⁄4 cup canola oil or 1⁄4 cup other mild vegetable oil
- 1 clove garlic, minced
- 1 tablespoon very finely minced fresh ginger
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon dark sesame oil
- 1⁄2 cup dry black beans
- 1⁄2 lb vermicelli or 1⁄2 lb capellini
- 3 -4 cups cold chicken, shredded or diced
- 3 -4 green onions, thinly sliced
- 1 carrot, julienned or grated
- 1⁄4 cup finely chopped fresh coriander
- 1 lime
- 2 teaspoons granulated sugar
- 1 tablespoon soy sauce
- 1⁄2 teaspoon salt
Directions See How It's Made
- To infuse oil, heat canola oil with garlic, ginger and chili flakes in a measuring cup in the microwave for 30 to 60 seconds (or heat in a very small pan over medium-low heat for 2 to 3 minutes) until hot with rising bubbles.
- Stir in sesame oil.
- If using within a few hours, leave at room temperature; otherwise cover and refrigerate until needed.
- Cover beans generously with cold water and bring to a boil.
- Reduce heat, cover and simmer 1 1/2 hours or until just tender.
- Check occasionally to make sure beans remain covered with simmering water.
- Drain and cool.
- Beans can be covered and refrigerated or frozen.
- Cook pasta in boiling salted water for the minimum number of minutes stated on pasta package, usually about 5 for vermicelli and 4 minutes for capelli d'angelo.
- Drain; immediately refresh under cold running water until cooled.
- Combine drained pasta, cooked beans, chicken, green onions, carrot and coriander in a large mixing bowl.
- Finely grate zest from lime and squeeze juice (about 2 tbsp/25 mL); stir zest and juice with sugar, soy sauce and salt.
- Then whisk into infused oil.
- Pour over pasta mixture; toss from the bottom of the bowl until ingredients are shiny and evenly mixed.
- Covered and refrigerated, salad keeps well for a day or two.