recipes from around the world

cut into 2" long slivers 1 md red onion into rings and the,Sliced -rings hal 1/2 c fresh parsley,Minced 1 T fresh coriander,Minced 2 sm fresh hot chiles seeded and cut into thin -rings 1 sm lemon,cut into rings seeded and rings,Quartered salt and,Coarsely Ground -black pepp,to taste Rajma-Chana Dressing,see -recipe In a large bowl toss together all ingredients except salt, pepper, and dressing. Chill while you make Rajma-Chana Dressing. Season salad with salt and pepper to taste and pour over dressing. Toss lightly and serve chilled.

Chile Salad 3 c black beans 2 dry New Mexico chiles 2 green bell peppers,cut into 1" Cubes 1/2 T olive oil 3 onions,diced 4 cloves garlic,minced 1 serrano chile,diced 1 T cumin,toasted 1 t oregano 1 1/2 T kosher salt 4 c water 6 oz cheddar cheese,grated 6 plum tomatoes- cut each tomato into 8-wedges 8 leaves Napa (or Chinese)-cabbage washed and cut into 1/8" strips oil for deep-frying 8 flour tortillas,14" in-diameter guacamole,for garnish cilantro sprigs,for garnish In a 3-quart saucepan, cover black beans with water and bring to a boil. Turn off heat, cover, and rest for 1 hour. After 1 hour, bring beans to a boil, reduce heat, and simmer until tender (1 1/4 hours).

Drain and rinse. In a 1-quart saucepan, cover New Mexico chiles with water and soak for 30 minutes. Strain 1 cup of soaking liquid from chiles and reserve.

Discard remaining water and dice chiles. Place olive oil in a 5-quart Dutch oven over medium heat. Saute onion and garlic for 6 minutes.

Add New Mexico chiles, serrano chile, bell pepper, beans, cumin,